Quinoa Beet Arugula Salad is a bright, earthy bowl that balances nutty quinoa, sweet roasted beets, peppery arugula, salty feta, and crunchy walnuts. It smells of toasted nuts and balsamic, with a fresh, leafy bite from the arugula. This salad works as a light lunch, a side for grilled meats, or a make-ahead dish for a picnic. If you enjoy hearty salads with contrasting textures, you might also like a creamy option like creamy tuna pasta salad for variety.
Recipe Information
- Prep Time: 10 minutes (plus time to roast beets if not pre-roasted)
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; recipe makes 4 servings)
- Calories per serving: 355 kcal
- Protein: 9 g
- Carbohydrates: 33 g
- Fat: 17 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 220 mg
Why Make This Quinoa Beet Arugula Salad
This salad is quick, nutritious, and full of contrasts: soft, fluffy quinoa; sweet, earthy beets; peppery arugula; salty feta; and crunchy walnuts. It’s naturally gluten-free and vegetarian, and it stores well for lunches. The flavors are balanced—balsamic brightens the beets, olive oil rounds the mouthfeel, and walnuts add toasty depth. It feels light but satisfying.
How to Make Quinoa Beet Arugula Salad
You’ll rinse and cook quinoa, prepare or use pre-roasted beets, whisk a simple dressing, and toss everything together. The steps are straightforward, and you can easily swap ingredients to suit what you have on hand.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 2 medium beets, roasted and diced
- 4 cups arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Directions:
Step 1: Preparation
Rinse the quinoa under cold water in a fine-mesh sieve to remove bitterness. If your beets are not already roasted, preheat the oven to 400°F (200°C), scrub the beets, wrap them in foil, and roast for 45–60 minutes until tender. Let roasted beets cool, then peel and dice them. Measure and prep the arugula, feta, and walnuts.
Step 2: Mixing
In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a few grinds of black pepper. Taste and adjust—balsamic should add brightness while the oil smooths the dressing. If you like, toast the chopped walnuts in a dry skillet for 2–3 minutes until fragrant, stirring constantly to avoid burning.
Step 3: Cooking
Combine rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and let the quinoa cool slightly (about 10 minutes) before adding to the salad so the arugula doesn’t wilt too much.
Step 4: Finishing
In a large bowl, combine the cooked quinoa, diced roasted beets, arugula, crumbled feta, and chopped walnuts. Pour the dressing over the salad and toss gently to combine. Taste and add more salt or pepper if needed. Serve immediately for a fresh texture, or chill for 30–60 minutes for flavors to meld.
How to Serve Quinoa Beet Arugula Salad
Serve this salad chilled or at room temperature. It pairs well with grilled chicken, salmon, or a warm grain bowl. Present it as a light main dish with crusty bread or as a colorful side at a dinner party. Garnish with a little extra crumbled feta and a few walnut halves for a pretty finish.
How to Store Quinoa Beet Arugula Salad
- Refrigerator: Store in an airtight container for up to 3 days. Keep dressing separate if you want the greens firmer; toss just before serving.
- Freezer: Not recommended—the arugula and feta lose texture when frozen.
- Tip: If planning ahead, store cooked quinoa and roasted beets separately from arugula and nuts, then combine on the day of serving to preserve texture.
Expert Tips for Perfect Quinoa Beet Arugula Salad
- Rinse quinoa well to remove the natural bitter coating (saponin). This gives a cleaner, nuttier flavor.
- Cool quinoa before adding to the salad to prevent wilting the arugula.
- Roast beets wrapped in foil with a drizzle of oil for sweeter, caramelized flavor. You can also boil or steam them if short on time.
- Toast walnuts briefly in a dry skillet to deepen their flavor and add crunch.
- Adjust acidity by starting with 2 tablespoons balsamic and adding more if you like brighter flavor.
- For extra creaminess, stir in a spoonful of plain yogurt or a little tahini to the dressing.
- If salt-reducing, skip or reduce the feta and season more with lemon juice or extra herbs.
Delicious Variations
- Citrus-Feta Twist: Add orange segments and swap balsamic for orange vinaigrette.
- Vegan Version: Omit feta or use a plant-based cheese; add a tablespoon of nutritional yeast for a savory boost.
- Herby Upgrade: Add chopped fresh parsley, mint, or basil for freshness.
- Protein Boost: Stir in chickpeas, shredded chicken, or a can of drained tuna for a heartier meal.
- Grain Swap: Replace quinoa with farro or bulgur if not gluten-sensitive (cook times will vary).
Frequently Asked Questions
Q: Can I use pre-cooked quinoa or make quinoa ahead of time?
A: Yes. Cook quinoa up to 3 days ahead and refrigerate. Cool it quickly and store in an airtight container. Re-fluff before using. Making quinoa ahead saves time and lets flavors meld.
Q: Do I have to roast the beets?
A: Roasting adds sweetness and depth, but you can steam, boil, or use store-bought pre-roasted beets. If boiling, simmer until tender, then cool and dice. Roasting gives a more caramelized flavor.
Q: How can I keep the arugula from getting soggy?
A: Add arugula right before serving or store it separately and toss in just before eating. Make sure quinoa has cooled to avoid wilting. Dress the salad lightly if storing.
Q: Can I replace walnuts with another nut or seed?
A: Absolutely. Try toasted almonds, pecans, pumpkin seeds, or sunflower seeds for different textures and flavors. For a milder taste, use slivered almonds.
Q: Is this salad good for meal prep?
A: Yes, with a few tweaks. Store components separately—quinoa and beets in one container, arugula and nuts in another, and dressing in a small jar. Assemble within 3 days for best texture.
Q: How can I make the salad more filling for dinner?
A: Add a protein like grilled chicken, baked tofu, chickpeas, or salmon. You can also increase quinoa to 1.5 cups (adjust water) or add more nuts and seeds.
Conclusion
This Quinoa Beet Arugula Salad is a simple, flavorful dish that balances sweet roasted beets, nutty quinoa, peppery arugula, and creamy feta. It’s versatile, easy to scale, and stores well when assembled thoughtfully. For a similar take on grain-and-vegetable salads you can use as inspiration, see Quinoa, Beet, and Arugula Salad Recipe. Give this salad a try—its bright colors and layered textures make it a reliable favorite for lunches and gatherings alike.
Print
Quinoa Beet Arugula Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, earthy bowl that balances nutty quinoa, sweet roasted beets, peppery arugula, salty feta, and crunchy walnuts.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium beets, roasted and diced
- 4 cups arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve to remove bitterness. If your beets are not already roasted, preheat the oven to 400°F (200°C), scrub the beets, wrap them in foil, and roast for 45–60 minutes until tender. Let roasted beets cool, then peel and dice them. Measure and prep the arugula, feta, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a few grinds of black pepper. Taste and adjust.
- Combine rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and let the quinoa cool slightly (about 10 minutes).
- In a large bowl, combine the cooked quinoa, diced roasted beets, arugula, crumbled feta, and chopped walnuts. Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30–60 minutes for flavors to meld.
Notes
Roast beets wrapped in foil with a drizzle of oil for sweeter, caramelized flavor. Store components separately for optimal texture if preparing in advance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 5g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
