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Quinoa & Arugula Salad with Sun-dried Tomatoes

quinoa and arugula salad on tan plate on white background

5 from 4 reviews

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.

Ingredients

Scale
  • 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

  1. Cook and prep all of your ingredients, if you have not done so already.
  2. 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.
  3. 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