This simple salad combines protein-packed quinoa, peppery arugula, sweet crunchy pear, and sweet creamy carrots for a winning texture and flavor combo. What really makes this salad shine are the spiced seeds and citrus dressing. Be sure to do a little prep to make this salad in a pinch!
Ingredient Highlight
Quinoa! Though we think of this as a grain, it’s actually a seed to a plant! That’s why it’s such a great source of plant-based protein since it contains all 9 essential amino acids. It’s also rich in magnesium, calcium, vitamin E, and fiber.
Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 12-16 oz carrots, peeled, cut into bite-sized pieces (about 5)*
- 1 tsp olive oil
- ¼ tsp kosher salt
- 1 cup quinoa
- 6 cups loosely packed arugula
- 1 firm pear (like Bosc), core removed, thinly sliced or chopped
- ½ cup feta cheese (optional)
For the spiced seeds:
- 1 cup pumpkin and/or sunflower seeds
- 1 tsp ground cumin
- 2 tsp olive oil
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
For the dressing:
- ⅓ cup olive oil
- ¼ cup fresh squeezed orange juice (about 2 navel oranges)
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- ½ tsp kosher salt
- 1/2 tsp black pepper
- *Carrots are optional, I just loved warm roasted veggies in salads!
- Note: ~ a little meal prep makes this salad a breeze to throw together. Toast your seeds, roast your carrots, cook your quinoa, and make your dressing ahead (or pick and choose a few).
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Add the seeds, cumin, oil, cinnamon, and salt and toss to coat. Bake for 5-8 minutes, or until fragrant and toasted. Transfer to a bowl to cool off.
- Increase the oven to 450F. On the same sheet pan, add the carrots, olive oil, and salt and toss to coat. Bake for 20 minutes, or until charred in spots.
- In a medium pot, add the quinoa and 1 ½ cups water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 12-15 minutes or until the water is absorbed and quinoa has burst open/cooked through.
- To make the dressing, add all ingredients to a jar with a tight-fitting lid and shake vigorously to combine.
- In a large bowl, add the quinoa, arugula, and carrots. Pour ¾ of the dressing over top and toss to coat (only dress what you want to eat).
- Serve topped with pear, spiced seeds, feta (if using), and a drizzle of the remaining dressing.
Items you can prep ahead (optional)
- Make spiced seeds
- Cook 1 cup quinoa
- Peel and chop 4-5 carrots
- Roast carrots
- Make citrus dressing
Substitutions:
- To make vegan, skip the cheese.
- Substitute any warm roasted vegetable for the carrots, or leave them out.
- The seeds are pretty amazing, but you could just top with toasted nuts.
- Any grain can be used in place of quinoa.
- Any leafy green can be used in place of arugula.
- Substitute chopped apple for pear.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Quinoa: up to 6 days in the fridge
- Dressing: up to 6 days in the fridge
Leftovers + Repurposing:
- Only dress what you want to eat – dressed arugula gets unpleasantly soggy overnight.
- Top this bowl with a fried egg!
- Add pickled red onions or a quick pickled veggie.
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