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Arugula Quinoa Salad

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. 
Course Dairy-free, Gluten-free., Lunch, Salad, Vegan
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes


Dressing -

Quinoa Salad -


  • 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.