15-Minute Arugula Quinoa Salad Recipe
This quinoa salad recipe has it all! Crisp carrots, peppery baby arugula, tender artichoke hearts, crunchy toasted walnuts, and tart dried cherries tossed in a tangy peanut butter dressing. It's easy to make and it pleases allll the tastebuds! Vegan, gluten-free, soy-free.
Whisk all the dressing ingredients together until smooth and creamy.
Add all the salad ingredients to a large mixing bowl, pour the dressing over the top and toss to combine. Garnish with chia seeds and serve.
- Make sure you use cooked quinoa that has cooled completely. If you use hot or warm quinoa it will make the arugula wilt.
- Spinach, kale, thinly sliced cabbage, or beet greens would be a delicious substitute for arugula.
- Use store-bought shredded carrots to save prep time.