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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.
Warm weather has finally arrived to the Pacific Northwest, and I sure do hope it’s here to stay. Bring on the sunshine, long hikes, and camping trips!
The rising temperatures also mean that my body starts to crave lighter, fresher foods like smoothies, salads, and fruity desserts. Along those lines, this Quinoa & Arugula Salad will keep you full for all of your adventures, but won’t weigh you down.
One of my biggest pet peeves with salad recipes is that most of them are like…200 calories. Not that I’m counting my macros here, but there’s no stinkin’ way that a salad of lettuce and carrots is going to fill me up for lunch! I’m part of the salad-as-the-main-course club, and I want to be satiated and satisfied.
This salad (in my opinion) is the perfect balance between crisp + chewy as well as fresh + hearty. The leafy green “base” spicy arugula is complemented by creamy white beans and protein-packed quinoa, while cucumbers, sun-dried tomatoes, shallot, and basil all add a nice kick of flavor.
Top it all off with a creamy (nut free!) Sundried Tomato Dressing and a good sprinkle of black pepper and you have yourself a MEAL.
I like to enjoy this Quinoa & Arugula Salad with Sun-dried Tomatoes for a nourishing lunch, or accompanied with some crusty bread & a side soup for an easy dinner. It’s quick enough for a weeknight fix, but fancy enough to make for friends and family. All in all, it’s a dang-good recipe that’ll keep your mind at ease and your belly full — so go ahead, plan those springtime adventures! And please tell me all about them in the comments below 🙂
A Few Final Thoughts:
- Not a fan of arugula? Not a problem! I personally love the spicy bite, but you can replace it with baby spinach or another leafy green blend.
- This salad will travel well for meal prep, but hold off on dressing it until right before serving.
- If you’re looking for more satisfying salad recipes, you’ll also love this Quinoa Tabbouleh, this Mediterranean Chickpea Salad, and this Arugula Salad with Blueberry Balsamic Dressing!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintQuinoa & Arugula Salad with Sun-dried Tomatoes
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.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Total Time: 15 minutes
- Yield: 4 Servings 1x
- Category: Salad
- Method: No Bake
- Cuisine: American
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
Instructions
- 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.
Notes
- Ingredient Prep: If you’re using dried Sun-dried Tomatoes, reheat them in warm water for 5 minutes before adding to the salad (if you’re using ones packed in oil you can skip this step).I like to cook my beans from dry, but if you use canned be sure to drain, rinse, and dry them well.
- Substitutions: Arugula can be replaced with another tender leafy green, and the white beans can be swapped out too.
Keywords: quinoa salad, sun-dried tomato salad, vegan salad, vegan arugula salad
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I’m not much of a salad person, but this is one of the BEST salads I’ve ever had! It kept me full and lasted four days in my fridge. The dressing is also spectacular. Thank you so much!
★★★★★
That’s so kind, thank you!
Excellent flavor and texting combo! Thank you!
★★★★★
Glad you liked it, thanks!
This looks amazing !!! Your photos are always so wonderful. I will be making this and sharing this !!!!
★★★★★
Thank you! We eat with our eyes first, so thanks for the compliment!
I made this recipe for Mother’s Day and it was a hit! I used a baby spring mix blend along with the arugula, and I subbed some red onion in place of the shallot. Everyone loved it!
★★★★★
Happy to hear it! Thanks, Ava!