Warm Quinoa Salad with Arugula and Sun-Dried Tomatoes

This warm quinoa salad with arugula and sun-dried tomatoes is the perfect combination of light, nutritious quinoa, fresh greens, and tangy, rich sun-dried tomatoes. The peppery arugula balances out the sweetness of the sun-dried tomatoes, while the quinoa serves as a hearty base that ties everything together. Drizzled with olive oil and garnished with fresh herbs, this salad is easy to prepare and packed with flavor.

Whether you’re looking for a quick, warm lunch or a versatile side dish, this quinoa salad is ideal for any occasion. Plus, the ingredients are simple and wholesome, making it a healthy and satisfying meal option.

Ingredients

To make this warm quinoa salad, you will need:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups fresh arugula (about 60g)
• 1/2 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• A handful of fresh parsley, chopped
• Salt and black pepper, to taste
• Optional: A sprinkle of sunflower seeds for garnish

Instructions

1. Cooking the Quinoa

Start by rinsing the quinoa thoroughly under cold water. This helps remove the natural bitterness from the outer coating of the quinoa. In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the quinoa has absorbed all the liquid and is tender.

Once the quinoa is cooked, remove it from the heat and let it sit, covered, for 5 minutes. After that, fluff it with a fork to separate the grains and allow it to cool slightly while preparing the rest of the salad.

2. Preparing the Sun-Dried Tomatoes

While the quinoa is cooking, chop the sun-dried tomatoes into bite-sized pieces. If your sun-dried tomatoes are packed in oil, drain them before chopping. The tangy, slightly sweet flavor of sun-dried tomatoes adds a rich contrast to the fresh arugula and the earthy quinoa.

3. Tossing the Salad

In a large mixing bowl, combine the cooked quinoa with the fresh arugula and chopped sun-dried tomatoes. The warmth from the quinoa will slightly wilt the arugula, giving the salad a tender, flavorful base.

4. Making the Dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper. The lemon juice adds a bright, zesty flavor that enhances the richness of the sun-dried tomatoes and the freshness of the arugula.

Drizzle the dressing over the quinoa mixture and gently toss the salad to coat all the ingredients evenly.

5. Garnishing and Serving

Once the salad is tossed, transfer it to a serving bowl. For a final touch, sprinkle fresh chopped parsley over the top and, if desired, add a handful of sunflower seeds for extra crunch and texture.

Serve the warm quinoa salad immediately, enjoying the contrast of the warm quinoa with the fresh, crisp arugula and the rich, tangy flavor of the sun-dried tomatoes.

Tips for Perfecting the Recipe

• Rinsing Quinoa: Always rinse quinoa before cooking to remove its natural bitterness. This step ensures a clean, nutty flavor in the final dish.

• Sun-Dried Tomato Variations: You can use sun-dried tomatoes packed in oil or dried tomatoes. If using dried sun-dried tomatoes, soak them in warm water for about 10 minutes to soften them before chopping.

• Warm vs. Room Temperature: This salad is delicious both warm and at room temperature. If you prefer a cooler salad, let the quinoa cool completely before tossing it with the arugula and other ingredients.

• Dressing Adjustments: If you like a bit more acidity, add an extra squeeze of lemon juice to the dressing. For a more robust flavor, you can include a teaspoon of Dijon mustard in the dressing.

Variations

• Add Cheese: For a creamier texture and extra richness, add crumbled feta or goat cheese to the salad. The creamy, tangy cheese pairs wonderfully with the sun-dried tomatoes and peppery arugula.

• Include Protein: To make this salad more substantial, add grilled chicken, shrimp, or tofu. These protein additions make the salad a complete, satisfying meal.

• Nuts and Seeds: For a bit of crunch, sprinkle in toasted nuts like almonds or pine nuts, or add sunflower seeds as a garnish. The crunch adds a satisfying texture to the soft quinoa and wilted arugula.

• Herb Swap: While parsley is a great herb to garnish this dish, you can also experiment with other fresh herbs like cilantro, basil, or dill for different flavor profiles.

Why This Recipe Works

This warm quinoa salad with arugula and sun-dried tomatoes works because it combines simple, wholesome ingredients that balance each other perfectly. The quinoa provides a hearty, nutritious base, while the arugula adds a fresh, peppery note that cuts through the richness of the sun-dried tomatoes. The lemon dressing ties everything together with a bright, zesty flavor, making this salad light yet satisfying.

The versatility of the recipe allows you to enjoy it as a main dish, a side, or even a packed lunch for work. Plus, it’s easy to customize based on your preferences, making it a dish that you can return to time and time again.