Arugula Tomato Quinoa Salad Recipes

QUINOA & ARUGULA SALAD WITH SUN-DRIED TOMATOES

Quinoa & Arugula Salad with Sun-dried Tomatoes image

This plant-based Quinoa & Arugula salad is full of whole grains, crunchy veggies, and plant-based protein! Great for a healthy entree or hearty side.

Provided by Caitlin Shoemaker

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

½ cup Sundried Tomatoes, sliced*
3 cup Navy or Cannellini Beans, cooked*
⅔ cup dry Quinoa, cooked and cooled
5 oz Arugula
½ cup Fresh Basil, thinly sliced
½ English Cucumber, sliced
1 small Shallot, thinly sliced
2/3 cup Creamy Sundried Tomato Dressing, plus more to taste

Steps:

Cook and prep all of your ingredients, if you have not done so already.
Add the Sundried Tomato Dressing to the base of a large bowl, then add in the remaining salad ingredients. Gently fold the dressing into the salad until all ingredients are evenly coated.
Transfer to serving plates and top with an extra crack of fresh black pepper. Serve immediately.

ARUGULA AND TOMATO SALAD

Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ARUGULA TOMATO QUINOA SALAD

Arugula Tomato Quinoa Salad image

Give a fresh twist to heavy holiday meals. This light salad has beautiful festive colours of red and green from the arugula and tomatoes and a big kick of protein from the quinoa!

Provided by Mary Jenny

Categories Low Protein

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups cherry tomatoes, sliced in half
4 cups arugula or 4 cups spinach
1 1/2 cups cooked quinoa
1/2 cup basil, chopped
2 tablespoons mazola corn oil
2 tablespoons lemon juice
1 teaspoon minced garlic
2 ounces feta, crumbled

Steps:

Add cooked, cooled quinoa to a bowl.
Add remaining ingredients and mix well.

Nutrition Facts : Calories 119.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 8.9, Sodium 124.1, Carbohydrate 15.2, Fiber 2.8, Sugar 3.4, Protein 4.8

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