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Quinoa Arugula Summer Salad

Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Rita's Kitchen


  • 3 to 4 cups cooked quinoa, chilled
  • 1/3 cup seasoned rice vinegar
  • 2 Tbsp. safflower or canola oil
  • 1 tsp. Angostura orange bitters
  • 1/2 tsp. each salt and fresh-ground pepper
  • 1/3 cup crumbled feta cheese
  • 1/3 cup chopped basil
  • 3 Tbsp. chopped mint
  • 2 Tbsp. sliced green onion
  • 2 cups halved cherry tomatoes red, yellow or both
  • 4 generous cups baby arugula


  • Cook quinoa ahead of time. Let cool, uncovered, then chill until ready to make salad. One (1) cup uncooked quinoa yields 3-4 cups cooked.
  • Stir together seasoned rice vinegar, safflower oil, Angostura orange bitters, salt and pepper.
  • In a large bowl, combine quinoa, feta, basil, mint and green onion. Add tomatoes and arugula. Drizzle with dressing and toss to coat. Sprinkle with additional seasoned rice vinegar to taste, if desired.


Kitchen Notes – Cook quinoa a day or two ahead and keep refrigerated. Salad may be made well in advance, adding arugula an hour or two before serving. Keep refrigerated until ready to serve.
Nutrition information per serving (6): 246 calories, 7.6g protein, 34.1g carb, 9.1g fat (1.9g sat fat), 7mg chol, 750mg sodium, 4.4g fiber