Arugula and Quinoa Salad

Arugula and Quinoa Salad
Prep time
Cook time
Total time
A unique spin on a salad!
Recipe type: Salad
Cuisine: Greek
Serves: 6
  • 1 bag arugula
  • 1½ cups cooked quinoa
  • ¼ cup crumbled goat cheese
  • 1 can artichoke hearts, drained and quartered
  • ½ cup sundried tomatoes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ cups fresh (raw) cranberry beans – or other creamy textured bean
  • 4 tbsp apple cider vinegar
  • ½ cup good olive oil
  • 1 tbsp dijon mustard
  • 1 tsp agave – or honey, maple syrup or plain old white sugar
  • salt and pepper to taste
  1. Preheat the oven to 450 F.
  2. In a medium bowl, whisk the dressing ingredients together until well combined. You may need to re-mix right before dressing the salad to ensure all the ingredients are emulsified.
  3. Place the quartered artichoke hearts on a sheet pan and toss with olive oil, salt and pepper. Roasted for 25 minutes or until edges and tips of quartered artichokes start to brown. Set aside.
  4. In a large bowl, place the arugula, sundried tomatoes, goat cheese, quinoa and cranberry beans. Once artichokes have finished roasting, add to the arugula mixture.
  5. Slowly add the dressing – don’t dump the whole thing on because you might have too much dressing! Add just enough for your preferences. Mix well and serve immediately!