Do I need to rinse the quinoa before cooking it?

Yes, rinsing quinoa is essential. It removes the natural coating called saponin, which can cause a bitter or soapy flavor. Use a fine-mesh strainer and rinse under cold running water until the water runs clear, then drain thoroughly before cooking.

Can I make this salad dairy-free (i.e., omit the cheese)?

Absolutely. The Arugula Quinoa Salad with Chicken and Beets works beautifully without cheese. You can omit the gorgonzola or replace it with a dairy-free alternative like almond-based crumbles or vegan feta, which mimic the creamy texture and saltiness.

What can I substitute if I don’t have arugula or if I prefer a milder green?

If arugula is too peppery or unavailable, try baby spinach, mixed spring greens, or butter lettuce. These greens are milder in flavor and still complement the earthy beets and rich dressing well, maintaining the integrity of the salad’s balance.

Can I prepare parts of this salad ahead of time for easier assembly later?

Definitely. This salad is perfect for meal prep. Cook the quinoa and chicken in advance, and store them separately in airtight containers. You can also chop the beets and walnuts ahead of time. Add the arugula and dressing just before serving to keep it fresh and crisp.

Arugula Quinoa Salad with Chicken and Beets

Description

Arugula Quinoa Salad with Chicken and Beets is a vibrant, healthy meal ready in 30 minutes. Packed with flavor, protein, and color—try it today

Ingredients

For the Dressing:
- 1/3 cup fresh orange juice
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- Salt and black pepper, to taste
For the Salad:
- 4 cups packed baby arugula
- 2 cups cooked chicken breast, cubed or shredded
- 1 cup cooked quinoa
- 1/4 cup chopped candied walnuts
- 1 cup diced cooked beets (canned or fresh)
- 1/2 cup crumbled gorgonzola cheese

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Instructions

Prepare the Quinoa: Cook quinoa following package instructions. Let it cool.
Make the Dressing: In a bowl, whisk together orange juice, Dijon mustard, apple cider vinegar, honey, and olive oil. Add salt and pepper to taste.
Assemble the Salad: In a large salad bowl or individual plates, combine arugula, chicken, quinoa, walnuts, beets, and gorgonzola.
Dress and Serve: Drizzle the citrus dressing over the salad. Toss gently to combine. Adjust seasoning if needed and serve right away.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Protein-Packed Salads
Method: Tossed
Cuisine: American