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Warm Quinoa and Arugula Salad

80 Reviews
83% would make this recipe again

A nutty (quinoa), peppery (arugula), and salty (Feta cheese) combination.

Preparation : 10 min Cooking : 15 min
360 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly

Ingredients

1 2/3 cup quinoa 280 g
3 cups water 750 mL
3 tbsp extra virgin olive oil 45 mL
4 tsp lemon 1/2 lemon
1 1/3 bunch arugula 200 g
6 tbsp fresh mint, chopped 18 g
120 g feta cheese, light, cut into small cubes
salt [optional]
ground pepper to taste [optional]

Before you start

You may serve this salad warm or at room temperature.

Method

  1. Cook the quinoa in the water.
  2. Meanwhile, clean the arugula, chop the mint, then put them in a salad bowl. Pour the oil and lemon juice in a small bowl, add salt and pepper, then beat using a fork until the mixture is well emulsified.
  3. Add the quinoa to the salad bowl. Pour the vinaigrette over the salad then toss well. Add the Feta cheese, adjust the seasoning, then serve.

Nutrition Facts Table

per 1 Serving (280g)

Amount

% Daily Value

Calories

360

Fat

18 g

27 %

Saturated 4.2 g
+ Trans 0.1 g

22 %

Cholesterol

20 mg

Sodium

590 mg

24 %

Carbohydrate

38 g

13 %

Fibre

4 g

17 %

Sugars

1 g

Protein

14 g

Vitamin A

15 %

Vitamin C

9 %

Calcium

16 %

Iron

40 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 serving
Grain Products : 2 ¾ servings
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6
Good source of  :
Calcium, Copper, Fibre, Folacin, Phosphorus, Potassium, Vitamin A, Vitamin E, Zinc
Excellent source of  :
Iron, Magnesium, Manganese, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 0
Meat and Alternatives 1
Fats 3

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Members' Reviews

80 Reviews (71 with rating only ) 83% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
RobotHouse
october 05, 2015 | I would make this recipe again

No sad salad here! I used red quinoa, which packs a bit more punch than the pale kind, and baby chard because it was what I already had in the refrigerator. My fresh mint had also dried out, so I was able to break it down into smaller individual pieces - big pieces of mint may be what threw off some of the other reviewers here. I thought it worked very well with the lemon and olive oil, but I also like mint in savory foods.

Useful 0
claforet
september 11, 2013 | I would make this recipe again

Enjoyed this. Skipped the mint and added flavoured feta

Useful 0
trilla
september 24, 2012

Too much mint

Useful 0
shoshi68
may 23, 2011 | I would make this recipe again

This is ridiculously delicious!!! LOVE it. :)

Useful 0
joymag
february 22, 2010 | I would make this recipe again

My quinoa-hating husband enjoyed this and I even forgot to put the feta on top! Great flavour and easy to make.

Useful 0

Top Reviews

View All Reviews
chatter46
july 04, 2009 | I would make this recipe again

I have made this recipe time and again - and I haven't messed it up yet!! It tastes great the next day, and you can microwave it with a little extra feta ... tasty! Wonderful texture, great taste. It's now my new favorite comfort food!!

Useful 2
wolteger
october 05, 2008 | I would make this recipe again

This salad is really great. I've made it twice and had it warm and not warm and it's great both ways. Even my husband loved it and he's not a salad person at all. The only problem was finding the quinoa...I found some at IGA but it was $ 10.00 for a small bag which was expensive, but it cooked up really well.

Useful 2
RobotHouse
october 05, 2015 | I would make this recipe again

No sad salad here! I used red quinoa, which packs a bit more punch than the pale kind, and baby chard because it was what I already had in the refrigerator. My fresh mint had also dried out, so I was able to break it down into smaller individual pieces - big pieces of mint may be what threw off some of the other reviewers here. I thought it worked very well with the lemon and olive oil, but I also like mint in savory foods.

Useful 0