Quinoa-Arugula Layered Salad Recipe

Name: Quinoa-Arugula Layered Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 3/4 cup uncooked quinoa; 1 cup unsalted chicken stock; 1/2 teaspoon salt, divided; 2 tablespoons fresh lemon juice; 1/4 teaspoon freshly ground black pepper; Dash of sugar; 1 garlic clove, minced; 2 cups baby arugula leaves; 1 cup diced English cucumber; 1/2 cup diced red onion; 1 cup grape tomatoes, halved; 3/4 cup chopped fresh flat-leaf parsley

Servings: persons

2 tablespoons extra-virgin olive oil, divided
3/4 cup uncooked quinoa
1 cup unsalted chicken stock
1/2 teaspoon salt, divided
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Dash of sugar
1 garlic clove, minced
2 cups baby arugula leaves
1 cup diced English cucumber
1/2 cup diced red onion
1 cup grape tomatoes, halved
3/4 cup chopped fresh flat-leaf parsley

1
Heat a small saucepan over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add quinoa; cook 2 minutes or until lightly toasted, stirring frequently. Gradually stir in stock; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until quinoa is tender. Remove from heat; stir in 1/4 teaspoon salt. Cool the quinoa to room temperature.
2
Combine remain-ing 5 teaspoons oil, remaining 1/4 teaspoon salt, juice, pepper, sugar, and garlic in a small bowl; stirring with a whisk.
3
Place about 1 tablespoon dressing in each of 4 pint-sized jars with lids. Layer 1/2 cup arugula, one-fourth of quinoa mixture, 1/4 cup cucumber, 2 tablespoons onion, 1/4 cup tomato, and 3 tablespoons parsley in each jar. Close lid; refrigerate up to 24 hours. Shake before serving.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, divided, 3/4 cup uncooked quinoa, 1 cup unsalted chicken stock, 1/2 teaspoon salt, divided, and more.

Yes, Quinoa-Arugula Layered Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa-Arugula Layered Salad

How did you like this recipe?

Frequently Asked Questions