Go Back
arugula quinoa salad closeup

Arugula quinoa salad

A quick and filling vegan salad for lunch, dinner or as a side.
Prep Time 5 minutes
Cook Time 15 minutes
Course Salad
Servings 4
Calories 240 kcal

Ingredients
  

  • 3 cups boiled quinoa, around 170 g dryweight
  • 1 bell pepper
  • 1 jar sundried tomatoes, around 20 pieces
  • 100 grams green olives, 20-25 pcs
  • 1 medium red onion
  • 100 grams arugula
  • 1 lime

Garlic cashew sauce

  • 1 cup cashews
  • 1 cup water
  • 1 peeled garlic clove
  • 1 tablespoon sweet mustard
  • 2 teaspoon apple cider vinegar
  • ½ teaspoon black pepper

Instructions
 

  • Start by boiling your quinoa. Boil it according to the package. Rinse it and boil for around 12 minutes if you use white quinoa.
  • Wash your veggies and greens. Cut your onion to small dices with a knife or mini chopper.
  • Cut your bell pepper into dices. Cut the olives in half.
  • Grate the lime zest and then press the juice from it.
  • Pour out the oil from the sundried tomatoes and rinse them if you want to. Cut them to pieces with a scissor or knife.
  • When the quinoa is ready pour out the extra water if some is left and not absorbed. Let the quinoa cool for a moment before mixing in the lime juice and other ingredients.

The sauce

  • Put all ingredients in a high speed blender and make a silky smooth sauce.
  • If you dont own a blender you can use a mixer, but then you need to soak your cashews in boiled water for at least 15 minutes.

Notes

This makes lunch for 4 people or a side salad for 6-8 people. 
As added protein mix in a can of cooked chickpeas, other beans, or 200 grams tofu. 
Nutrition. 1 portion of salad has 240 calories, 8,8g fat, 30g carbs, 7,5g protein, 6,5 grams of fiber.
One portion of salad with sauce contains 420 calories, 23 g fat, 37 g carbs, 14 g protein, 7,6 g fiber. 
Keyword gluten free, plant-based, vegan