Quinoa and Arugula Salad With Pickled Beets & Blood Orange Vinaigrette

2 servings
30 min

Food prep-solved! This protein and nutrient-packed lunch always helps keep me full for either lunch or dinner during the week. It is vegetarian but can easily be topped with a grilled chicken for an even more filling and protein-filled lunch.


At the base is red quinoa, topped with white beans and a hefty handful of spicy arugula. Honestly, my bowls for this recipe are almost equal amount beans and quinoa and a good amount of arugula. It's less of a salad and more of a "bowl" if that makes sense. I top with cucumber, pickled beets, goat cheese, and walnuts. Drizzle over the blood orange vinaigrette and you are ready to go. This is absolutely one of my favorite lunches right now!


Feel free to add and omit where you see fit. Also, blood oranges hard to find? Regular navel oranges work just as well here. I may try grapefruit next time myself! Have fun with it and enjoy :)


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Quinoa and Arugula Salad With Pickled Beets & Blood Orange Vinaigrette
Recipe details
  • 2  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
Beet Salad
  • 1 cup cooked red quinoa
  • 2 small beets, pickled if you like the day before
  • 1 small cucumber, sliced into thin ribbons (use potato peeler for ease)
  • 2 handfuls of arugula, divided
  • 1 can white beans drained and rinsed (you will likely have some extra beans)
  • 2 oz toasted walnuts
  • 2 oz goat cheese
  • Fresh oregano for topping (optional)
Vinaigrette
  • Juice of 2 small blood oranges and zest of one (or normal orange is fine)
  • 2 Tbsp olive oil
  • 2 tsp White balsamic vinegar 
  • 1 garlic clove, minced
  • 2 tsp of honey
  • Salt and pepper to taste
Instructions
Beet Salad
-Cook the quinoa
-While the quinoa is cooking, make vinaigrette 
-Chop beets and peel cucumber
-Drain and rinse white beans
-Assemble salad with 1/2 C cooked quinoa per salad, 1 handful of arugula, divide beans and cucumber and beets between salads
-Toss with vinaigrette 
-Top with walnuts, goat cheese, and oregano (optional)
Tips
  • Feel free to add other veggies and herbs you may like to use
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