Arugula Quinoa Salad with roasted zucchini is the kind of recipe that works for a simple lunch or part of a larger Mediterranean meal. With peppery arugula, fluffy quinoa, tender roasted zucchini, and a bright preserved lemon vinaigrette, it has plenty of texture and flavor without feeling heavy. If you enjoy grain-based salads like this Zesty Quinoa Salad, this is another fresh, satisfying option to keep in rotation.
Arugula Quinoa Salad At A Glance
- 🕒 Total Time: 35 minutes
- 🍽️ Servings: 4
- 🌍 Cuisine Type: Mediterranean
- 🥗 Flavor Profile: Bright, lemony, herb-forward, and savory with peppery arugula, roasted zucchini, creamy goat cheese, and pops of sweetness from pomegranate seeds
- 🥄 Texture: Fluffy quinoa, tender roasted zucchini, crunchy pine nuts, and soft goat cheese
- 🌾 Dietary Info: Naturally gluten-free and vegetarian
- 🍳 Cooking Method: Stovetop quinoa + roasted vegetables + tossed salad
- 🧊 Storage Notes: Best the day it's made, but leftovers keep for up to 2 days in the refrigerator; the arugula may wilt slightly as it sits
- ⭐ What Makes This Special: A hearty Mediterranean salad that works as a side dish or a light main and feels fresh enough for lunch but substantial enough for dinner
Save And Summarize This Recipe
What makes this arugula quinoa salad stand out is how it balances fresh and roasted elements in one bowl. The peppery arugula keeps it light, while the quinoa and roasted zucchini add just enough substance to make it feel satisfying. If you enjoy hearty Mediterranean-style salads, recipes like my Lentil salad, Quinoa Beet Salad, or a simple, fresh option like Jerusalem salad all bring that same combination of bright flavor and texture to the table.
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This is also a very easy salad to turn into a full meal, depending on what you have on hand. You can serve it alongside a protein like Chicken Roulade or Mediterranean Salmon, or keep it vegetarian and pair it with something like Butter Beans for a more filling option. It's flexible enough for weeknights, meal prep, or even a casual gathering when you want something that feels fresh but still complete.
Key Ingredients
You will need the following ingredients to make this quinoa arugula salad:
- Quinoa - Quinoa acts as the perfect base for soaking up all the flavors of the vinaigrette. It's naturally gluten-free, cooks in under 20 minutes, and adds a hearty element to this otherwise light salad. I like using Tru Roots Quinoa. I always make sure to rinse the quinoa before I cook it to take off the added starch.
- Preserved Lemon - Preserved lemon adds a salty, citrusy kick that really sets this salad apart. It's a staple in North African and Middle Eastern cooking, and just a spoonful can brighten up an entire dish. I keep a jar in my refrigerator at all times and all it takes is one lemon to change the flavor of your dressing. My favorite brand is Mina, which you can find near the olives in your grocery store.
See the recipe card for quantities.
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Variations
- Mix up the greens - Instead of arugula, using baby spinach or a spring mix makes a great base. You can also leave out the greens entirely and serve it as a grain salad.
- Protein - Add roasted chicken or canned tuna. This will increase the protein in the salad and make it a main course meal!
- Vegetables - Add in some Marinated Artichokes to elevate the flavor!
- Dairy free - Swap the goat cheese for a dairy-free soft cheese or leave it out entirely.
- No preserved lemon - Use a simple lemon vinaigrette made with lemon juice, zest, Dijon, and olive oil. You'll lose a bit of that salty tang, but the citrus still shines.
- Goat cheese - Feta or any soft white cheese works well.
How To Make Arugula Quinoa Salad: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: In a pot, combine the quinoa and water. Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. Cool.
Step 2: Preheat the oven to 425 degrees. Toast the pine nuts and let them cool. Toss the zucchini with olive oil and salt, roast for 20 minutes. Cool slightly.
Step 3: In a small bowl, whisk together the preserved lemon, lemon juice, lemon zest, Dijon, honey (if using), and olive oil. Season with freshly ground black pepper and flaky sea salt to taste. Set aside.
Step 4: In a large bowl, combine arugula, quinoa, roasted zucchini, pomegranate seeds, goat cheese, mint, parsley, and pine nuts. Add the dressing and toss lightly to combine.
Recipe Tips
- Preserved Lemon Tip - If your preserved lemon is very salty, give it a quick rinse before chopping. A little lemon goes a long way!
- Rinse Your Quinoa - This takes the starch out of the quinoa and makes the overall dish fluffier. Cool your quinoa before mixing it with the salad.
Gwen's Pro Tip
Toss gently! Arugula can bruise easily.
Arugula Quinoa Salad FAQ's
Yes! You can cook the quinoa and make the dressing ahead of time. I also like to toast the pine nuts ahead as well.
The base salad is easily made vegan by omitting the goat cheese or using a dairy-free alternative. All other ingredients are plant-based and naturally gluten-free.
If you don't have preserved lemon, substitute with 1 teaspoon lemon zest, 2 tsps of lemon juice, and a small pinch of sea salt. It won't be quite the same, but it will still brighten the dressing.
Other Zucchini Recipes
Let me know your thoughts on this Arugula Quinoa Salad With Roasted Zucchini by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Arugula Quinoa Salad With Roasted Zucchini
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Equipment
Ingredients
- ¾ cup quinoa rinsed
- 1 ½ cups water
- 1 small zucchini diced
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- 4 cups arugula chopped if needed
- ⅓ cup pomegranate seeds or dried cherries
- ¼ cup goat cheese crumbled
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons pine nuts toasted and cooled
Dressing
- 1 preserved lemon rinsed, finely chopped
- 2 tablespoons fresh lemon juice
- 1 zest of one lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- ¼ cup extra-virgin olive oil
- freshly ground pepper to taste
- flaky sea salt to taste
Instructions
- In a pot, combine the quinoa and water. Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. Cool.¾ cup quinoa, 1 ½ cups water
- While the quinoa cooks, preheat your oven to 425°F.
- Toast the pine nuts for 2-3 minutes. Cool.
- Toss the zucchini with olive oil and salt on a baking sheet. Roast for 20 minutes, stirring halfway through, until golden and tender. Let cool slightly.1 small zucchini, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt
- In a small bowl, whisk together the preserved lemon, lemon juice, lemon zest, Dijon, honey (if using), and olive oil. Season with freshly ground black pepper and flaky sea salt to taste. Set aside.1 preserved lemon, 2 tablespoons fresh lemon juice, 1 zest of one lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, ¼ cup extra-virgin olive oil, freshly ground pepper, flaky sea salt
- In a large bowl, combine arugula, quinoa, roasted zucchini, pomegranate seeds, goat cheese, mint, parsley, and pine nuts.4 cups arugula, ⅓ cup pomegranate seeds, ¼ cup goat cheese, 2 tablespoons fresh mint, 2 tablespoons fresh parsley, 2 tablespoons pine nuts
- Drizzle with vinaigrette and toss gently to coat.
- Add salt or pepper as needed. Serve immediately or chill briefly for a more composed flavor.
Gwen Wolken says
Delicious!