Arugula Quinoa Salad With Roasted Zucchini
This Mediterranean Arugula Quinoa Salad with Roasted Zucchini is fresh, vibrant, and packed with flavor. It features fluffy quinoa, roasted zucchini, peppery arugula, and creamy goat cheese, all tossed with a preserved lemon vinaigrette. Toasted pine nuts add crunch while fresh parsley and mint bring it all together. Perfect as a side or a light, satisfying main dish.
Servings: 4 people
Calories: 374kcal
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.
Notes
Make Ahead: You can cook the quinoa, roast the zucchini, and prepare the dressing up to 2 days in advance. Store each component separately in the fridge and toss everything together just before serving.
Serving Temperature: This salad is delicious warm, room temperature, or chilled. If serving chilled, let it sit out for 10–15 minutes before eating to bring out the flavors.
Storage: Once assembled, the salad will keep for up to 2 days in an airtight container in the refrigerator. The arugula may wilt slightly, but the flavors will deepen.
Make It a Meal: Add grilled chicken, canned tuna, or even chickpeas to turn this into a hearty main course.
Nutrition
Calories: 374kcal | Carbohydrates: 29g | Protein: 9g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 7mg | Sodium: 230mg | Potassium: 485mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1002IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 3mg
