This hearty red quinoa arugula salad is tossed with sautéed zucchini, cherry tomatoes, green onions, toasted walnuts, and tangy feta cheese.

Red Quinoa Arugula Salad

Restaurants meals are one of my go-to sources for cooking inspiration. Especially when it comes to combining foods and flavors, or simply looking at an ingredient in a new light.

Sometimes I try to recreate the same dish, while other times, I take the idea and make it my own. This Red Quinoa Arugula Salad is perfect example. 

Sautéed Zucchini

This salad was inspired by a roasted carrot, beet, and quinoa arugula salad from a local restaurant in the DC area. It inspired me to get into the kitchen and create my own version.

This salad is a more summery riff of the original!

Red Quinoa Arugula Salad Ingredients

This version contains sautéed zucchini, lemon zest, walnuts, green onions, cherry tomatoes and feta cheese. The cooked quinoa lightly coats the arugula, without weighing it down, and adds great texture (especially red quinoa, which tends to be a bit heartier) and color.  

It also happens to be very nutritious and simple to put together. 

Red Quinoa Arugula Salad

While this salad would work equally well as a side, it has all the ingredients to make it a satisfying and filling main course salad.

Red Quinoa Arugula Salad

Red Quinoa Arugula Salad

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Yield: 2 Large Servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This hearty red quinoa arugula salad is tossed with sautéed zucchini, cherry tomatoes, green onions, toasted walnuts, and tangy feta cheese.

Ingredients

Vinaigrette:

  • 2-3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt or more to taste
  • freshly ground black pepper

For the Salad:

  • 1 tablespoon extra virgin olive oil
  • 1 large zucchini cut into ½-inch pieces
  • ½ cup cooked red or white quinoa
  • ½ cup cherry tomatoes halved
  • ½ cup toasted walnuts roughly chopped
  • ½ cup cubed feta cheese
  • 2 green onions thinly sliced
  • zest of ½ lemon
  • 3 cups baby arugula leaves

Instructions 

  • Prepare Vinaigrette: Combine ingredients in small jar or container and shake until emulsifie. Set aside.
  • Assemble Salad: Heat the olive oil in large sauté pan over medium-high heat. Add the zucchini and sauté until golden brown on all sides. Season to taste with salt and pepper. Set aside to cool completely.
  • Once zucchini has cooled, place in a large salad bowl along with the cooked quinoa, halved cherry tomatoes, walnuts, cubed feta cheese, green onions, and lemon zest. Add the arugula leaves to the bowl and toss with vinaigrette (shake well before pouring). Season to taste with salt and pepper. Serve.
Serving: 1serving, Calories: 387kcal, Carbohydrates: 24g, Protein: 14g, Fat: 29g, Saturated Fat: 8g, Polyunsaturated Fat: 20g, Cholesterol: 33mg, Sodium: 695mg, Fiber: 6g, Sugar: 6g
Author: Laura / A Beautiful Plate
Course: Main Course Salads, Salads
Cuisine: American, Mediterranean