Arugula and Artichoke Quinoa Salad

Refreshing, filling, and satisfying, this Arugula and Artichoke Quinoa Salad is a flavorful and hearty combination that’s nutritionally balanced for a delicious salad that will actually keep you full.

Gluten Free, Nut Free, Soy Free, Egg Free

It’s been some time since I’ve shared a salad recipe on the blog. And I’m always skeptical of sharing a salad recipe because it’s really just a combination of ingredients that you toss together. Anyone can make a salad (although it’s always better when someone else makes it for you!).

Nearly anything can make a delicious salad, so for me to measure and photograph it to share on the blog means it must be a pretty stellar combination that sticks out to me, a self-proclaimed salad connoisseur.

This Arugula and Artichoke Quinoa Salad deserves a permanent spot on the blog because it’s (a)…

• Delicious combination of ingredients
• Nutritionally balanced to help you stay full and satisfied
• Made with a variety of textures and flavors
• Hearty and light at the same time, making it a year-round combination you’ll love
• Great to prep ahead (and then dress right before eating!)

Ingredients to Make this Arugula and Artichoke Quinoa Salad

You’ll need 7 basic ingredients to make this salad, including:

1. Quinoa is a hearty grain (that’s actually a seed!) that adds fiber and satisfaction to this recipe. When cooked properly, it shouldn’t be mushy, but light and fluffy so it adds great texture to a salad. You can use leftover quinoa in this salad or cook it fresh for the salad.
   • I prefer to cook quinoa in bone broth or stock for added protein and flavor, but feel free to use water or any other stock (vegetable, chicken, etc.)
2. Arugula is the base of this recipe. It’s known as a spicy green because it has more of a bite than traditional mixed greens, but that kick makes it perfect to balance out the other flavors in this salad. Of course, you can swap in any greens you’d like, but I think the arugula makes this salad special.
3. Artichoke hearts are one of the most underrated vegetables. They’re super high in fiber and great straight from the can so you don’t have to do any prep work!
4. Pear adds a hint of sweetness to this recipe that’s perfect for fall and winter, but you can add any fruit you’d like to change the seasonality of this salad.
5. Fresh mozzarella cheese helps make this salad truly filling and satisfying. The creaminess of the cheese in most bites also balances the spicy kick of the arugula and balsamic dressing.
6. Balsamic dressing is a classic and my go-to for most salad recipes (because it’s so good!). I love to make my own, but you can also use store-bought dressing.
7. Grilled chicken adds extra protein to this recipe. I like to use my balsamic grilled chicken recipe (coming to the blog soon!), but any grilled chicken or rotisserie chicken will do to help boost the protein and keep you full.

This salad is inspired by a favorite I order at a local restaurant and I’m so excited to share it with you!

Kitchen Tools You’ll Need to Prepare this Arugula and Artichoke Quinoa Salad

You only need 2 basic tools to create this recipe, but here are a few more items that can be helpful…

• Small saucepan
• Large mixing bowl with lid
• Measuring spoons (these are great because they fit into a variety of containers!)
• Dressing shaker (can also store dressing in the fridge!)

How to Prep this Arugula and Artichoke Quinoa Salad

Salads are one of my favorite meals to make because they’re really so easy to prepare!

First, you’ll toss together all of the salad ingredients, including the arugula, quinoa, artichoke hearts, pear, mozzarella cheese, and chicken.

Next, toss in the dressing & enjoy!

Yes, it’s that simple!

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XO