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Strawberry and Arugula Quinoa Salad

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Amy Rains


  • 1 cup of dried quinoa
  • 2 cups water or broth
  • 1 cup of chopped fresh strawberries
  • 2 cups of fresh arugula
  • 1 avocado chopped
  • 1/2 cup chopped peans
  • 1/3 cup crumbled goat cheese or feta
  • For the dressing:
  • 1/2 cup olive oil
  • 1/4 cup basalmic vinaigrette
  • Juice of one small orange or 1/4 cup orange juice
  • 1 tsp dijon mustard
  • 1 tsp honey


  1. Bring water or broth and quinoa to a boil.
  2. Cover and reduce temperature to low.
  3. Cook for 15-20 minutes until the water is completely absorbed and quinoa is fluffy.
  4. Prepare the salad on a large plate by layering the arugula first.
  5. Top with quinoa.
  6. Add strawberries, avocado, pecans, and goat cheese.
  7. To make the dressing: combine all ingredients into a small jar or tupperware. Shake until the ingredients are blended nicely.
  8. Drizzle dressing over the salad and lightly toss.
  9. Add salt and pepper to taste.

Recipe Notes

*If serving for one person, please see my above note on how to keep your leftovers.