Arugula Quinoa Salad With Chicken and Beets
Last Tuesday night, I found myself staring into our fridge, looking for something that could pull together a complete meal without too much fuss. Isla had just roasted some gorgeous golden beets earlier that afternoon, and we had leftover grilled chicken from James’s weekend cookout experiment. That’s when inspiration struck—why not combine them with fluffy quinoa and peppery arugula?
The result became our new favorite: Arugula Quinoa Salad With Chicken and Beets. This vibrant bowl came together in minutes, and honestly, it tasted like we’d spent hours planning it. The earthy sweetness of beets, the protein-packed chicken, and the nutty quinoa all played beautifully against the sharp bite of fresh arugula.
Ava walked in, took one bite, and immediately asked me to add it to our HSalad.com recipe collection. Sometimes the best recipes happen when you simply work with what you have and let fresh ingredients shine.
Why You’ll Love This Arugula Quinoa Salad
This Arugula Quinoa Salad With Chicken and Beets checks every box for a satisfying meal. First, it’s incredibly nutritious—packed with lean protein, fiber-rich quinoa, and nutrient-dense beets. Second, the flavor combination is absolutely stunning. The peppery arugula contrasts beautifully with sweet roasted beets, while the quinoa adds a pleasant, fluffy texture that makes every bite interesting.
Moreover, this salad is completely customizable. You can prepare components ahead of time, which makes weeknight dinners effortless. Additionally, it works as meal prep—the Arugula Quinoa Salad With Chicken and Beets holds up wonderfully in the fridge for several days. Furthermore, it’s naturally gluten-free, and you can easily adapt it for different dietary needs.
The colors alone make this dish Instagram-worthy. Bright reds from beets, vibrant greens from arugula, and golden quinoa create a rainbow on your plate. Consequently, you’ll actually look forward to eating healthy. Best of all, this recipe feeds a crowd yet feels elegant enough for special occasions.
Ingredients You’ll Need
Gathering ingredients for this Arugula Quinoa Salad With Chicken and Beets is straightforward. We focus on fresh, whole ingredients that you can find at any grocery store. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Fresh arugula | 4 cups |
| Cooked quinoa | 2 cups |
| Cooked chicken breast, sliced | 2 cups |
| Roasted beets, cubed | 2 medium |
| Crumbled goat cheese | 1/2 cup |
| Toasted walnuts | 1/3 cup |
| Extra virgin olive oil | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Honey | 1 teaspoon |
| Dijon mustard | 1 teaspoon |
| Salt and pepper | To taste |
For the quinoa, we prefer white or tri-color varieties. Meanwhile, for the chicken, rotisserie chicken works perfectly when you’re short on time. The beets can be roasted fresh or purchased pre-cooked from the produce section. Additionally, choose baby arugula if you prefer a milder flavor.
Substitutions & Variations
The beauty of this Arugula Quinoa Salad With Chicken and Beets lies in its flexibility. James often swaps chicken for grilled salmon, which adds omega-3s and a different flavor profile. Similarly, you can use turkey, shrimp, or even chickpeas for a vegetarian version.
Instead of goat cheese, feta cheese works wonderfully. Alternatively, try blue cheese if you enjoy bold flavors. For a dairy-free Arugula Quinoa Salad With Chicken and Beets, simply omit the cheese or use a plant-based alternative.
Furthermore, you can substitute walnuts with pecans, almonds, or pumpkin seeds. Each brings its own unique taste and crunch. If you’re not a fan of beets, roasted sweet potatoes or butternut squash make excellent alternatives. They provide similar sweetness and beautiful color.
For the greens, spinach or mixed spring greens replace arugula nicely. However, we love arugula’s peppery kick in this dish. Regarding the dressing, balsamic vinegar can replace lemon juice for a deeper, sweeter flavor. Isla sometimes adds a tablespoon of tahini to make it creamier.
If you’re looking for more crowd-pleasing salad options, check out our Easy Fall Salad for a Crowd. This recipe showcases how versatile salads can be, just like the Arugula Quinoa Salad with Chicken and Beets.
Step-by-Step Instructions
Creating this Arugula Quinoa Salad With Chicken and Beets is remarkably simple. Follow these straightforward steps:
Step 1: Cook the quinoa according to package directions. Typically, you’ll combine 1 cup dry quinoa with 2 cups water, bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork and let it cool completely.
Step 2: While quinoa cools, roast your beets if using fresh ones. Wrap them in foil, roast at 400°F for 45-60 minutes until tender, then let cool and peel. Cut into bite-sized cubes. Alternatively, use pre-cooked beets to save time.
Step 3: Prepare your chicken by grilling, baking, or using rotisserie chicken. Slice into strips or cubes. Season with salt and pepper if needed.
Step 4: Make the dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust seasonings as needed.
Step 5: Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Watch carefully to prevent burning. Chop roughly once cooled.
Step 6: Assemble your Arugula Quinoa Salad With Chicken and Beets by placing arugula in a large bowl. Add cooled quinoa, chicken, beets, and walnuts. Drizzle with dressing and toss gently.
Step 7: Top with crumbled goat cheese just before serving. This prevents it from getting too soft. Serve immediately for best texture.
Pro Tips for Success
After making this Arugula Quinoa Salad With Chicken and Beets dozens of times, we’ve learned some valuable tricks. First, always cool your quinoa completely before assembling. Hot quinoa wilts the arugula and makes everything soggy.
Second, dress the salad just before serving. Arugula is delicate and wilts quickly once dressed. If meal prepping, store components separately and combine when ready to eat. This keeps your Arugula Quinoa Salad With Chicken and Beets fresh and crisp.
Third, don’t skip toasting the nuts. This simple step intensifies their flavor and adds crucial crunch. Additionally, wear gloves when handling beets to avoid staining your hands. Ava learned this the hard way!
Furthermore, season each component individually. Season the quinoa lightly while it’s still warm, season the chicken after cooking, and adjust the dressing to your taste. This layering of flavors makes the Arugula Quinoa Salad With Chicken and Beets taste restaurant-quality.
Finally, let your beets cool completely before adding them to the salad. Warm beets will wilt the greens and warm the goat cheese, changing the entire texture of your dish.
To elevate your salad-making skills, consider trying our Bruschetta Salad With Chicken. It offers additional tips that can enhance your experience with the Arugula Quinoa Salad with Chicken and Beets.
Storage & Reheating Tips
This Arugula Quinoa Salad With Chicken and Beets stores beautifully when you follow proper techniques. Store components separately in airtight containers. The quinoa keeps for up to 5 days in the refrigerator. Similarly, cooked chicken lasts 3-4 days when properly refrigerated.
Roasted beets stay fresh for up to a week in a sealed container. However, keep the arugula unwashed in a plastic bag with a paper towel to absorb moisture. This extends its life to about 5 days.
Store the dressing in a jar in the fridge for up to one week. Shake well before using.
When ready to eat, assemble individual portions of your Arugula Quinoa Salad With Chicken and Beets. You can enjoy it cold or bring the quinoa and chicken to room temperature. We don’t recommend reheating the entire salad, as it compromises the arugula’s texture.
For meal prep, portion out quinoa, chicken, and beets into containers. Keep arugula, cheese, and nuts separate. Pack dressing in small containers. This way, you can quickly assemble fresh servings throughout the week.
What to Serve with this Recipe
While this Arugula Quinoa Salad With Chicken and Beets works perfectly as a complete meal, certain accompaniments enhance the experience. A warm slice of crusty sourdough bread is wonderful for soaking up extra dressing. Alternatively, garlic bread adds a comforting touch.
For a lighter option, serve with a simple tomato basil soup. The warmth contrasts nicely with the cool, crisp salad. Additionally, roasted vegetables like asparagus or Brussels sprouts complement the Arugula Quinoa Salad With Chicken and Beets beautifully.
If you’re hosting, consider serving this salad alongside other grain bowls or salads for a build-your-own-bowl buffet. Furthermore, a crisp white wine like Sauvignon Blanc pairs exceptionally well. The wine’s acidity cuts through the richness of the goat cheese.
For dessert, keep it light with fresh fruit or lemon sorbet. Since the Arugula Quinoa Salad With Chicken and Beets is already substantial, you won’t need anything too heavy afterward. James likes to finish the meal with a simple berry compote.
For a delightful pairing, explore our Blueberry Spinach Salad. This dish complements the Arugula Quinoa Salad with Chicken and Beets beautifully, adding a refreshing contrast.
FAQs
Can I make Arugula Quinoa Salad With Chicken and Beets ahead of time?
Yes, you can prepare this Arugula Quinoa Salad With Chicken and Beets ahead. Cook the quinoa, chicken, and beets up to three days in advance. Store them separately in airtight containers.
However, don’t combine with arugula or add dressing until just before serving. This prevents wilting and keeps everything fresh and crisp.
How do I roast beets for this salad?
Roasting beets is simple. Wash them thoroughly, trim the tops, and wrap individually in aluminum foil. Place on a baking sheet and roast at 400°F for 45-60 minutes, depending on size.
They’re done when a knife easily pierces through. Let them cool, then peel—the skins will slip right off. Alternatively, buy pre-cooked beets to save time.
Can I use a different grain instead of quinoa?
Absolutely! While quinoa works perfectly in this Arugula Quinoa Salad With Chicken and Beets, other grains substitute well. Try farro, brown rice, couscous, or bulgur wheat.
Each brings a slightly different texture and flavor. Farro adds chewiness, while couscous makes the salad lighter. Adjust cooking times according to your chosen grain.
Is this salad gluten-free?
Yes, this Arugula Quinoa Salad With Chicken and Beets is naturally gluten-free. Quinoa is a gluten-free seed, and all other ingredients are naturally free from gluten. However, always check your Dijon mustard label, as some brands may contain gluten. Additionally, ensure your chicken seasoning doesn’t contain hidden gluten ingredients.
What’s the best way to cook chicken for this salad?
Several methods work well. Grilling adds smoky flavor—cook seasoned chicken breasts over medium-high heat for 6-7 minutes per side. Baking is hands-off—roast at 375°F for 25-30 minutes.
Pan-searing creates a nice crust—cook 5-6 minutes per side in a hot skillet. Rotisserie chicken from the store is our favorite shortcut for this Arugula Quinoa Salad With Chicken and Beets.
Arugula, also known as rocket, is a leafy green that adds a peppery flavor to salads and dishes. Combining it with quinoa and beets creates a nutritious meal that is both visually appealing and delicious, as detailed in this salad article.
Nutrition Information (per serving)
This Arugula Quinoa Salad With Chicken and Beets serves four people as a main course. Each serving provides balanced nutrition with plenty of protein, healthy fats, and complex carbohydrates.
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Carbohydrates | 38g |
| Dietary Fiber | 6g |
| Total Fat | 16g |
| Saturated Fat | 4g |
| Cholesterol | 75mg |
| Sodium | 320mg |
| Sugar | 7g |
This Arugula Quinoa Salad With Chicken and Beets provides an excellent source of vitamin A, vitamin C, iron, and folate from the beets and arugula. The quinoa contributes complete protein and essential amino acids. Meanwhile, the chicken adds lean protein, and the walnuts provide omega-3 fatty acids. Overall, it’s a nutritionally complete meal that satisfies and nourishes.
Arugula Quinoa Salad With Chicken and Beets
Ingredients
Method
- Cook the quinoa according to package directions. Typically, combine 1 cup dry quinoa with 2 cups water, bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork and let it cool completely.
- While quinoa cools, roast your beets if using fresh ones. Wrap them in foil, roast at 400°F for 45-60 minutes until tender, then let cool and peel. Cut into bite-sized cubes.
- Prepare your chicken by grilling, baking, or using rotisserie chicken. Slice into strips or cubes. Season with salt and pepper if needed.
- Make the dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust seasonings as needed.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Watch carefully to prevent burning. Chop roughly once cooled.
- Assemble your salad by placing arugula in a large bowl. Add cooled quinoa, chicken, beets, and walnuts. Drizzle with dressing and toss gently.
- Top with crumbled goat cheese just before serving. Serve immediately for best texture.
