Arugula Quinoa Salad

Colorful, vibrant, tasty and filling... what's not to like about this mouthful of bliss? I'm always chasing the healthiest version of any food I take a liking to and this is my copy cat from the Lyfe Kitchen Quinoa Crunch Bowl. 

Often times I prep salads to take to work everyday but I'll find that all but 30 minutes go by and I'm hungry again! The hummus and quinoa bring a lot to this salad by offering a complete protein and complex carbs which help satiation. I'm full, yet still feel light! 


  • 1 cup Quinoa (cooked)
  • 6 cups Arugula
  • 1 cucumber
  • 2 small heads of Broccoli (blanched)
  • 1.5 cups of Cherry Tomatoes (halved)
  • 1 bunch of Radish (cut in quarters)
  • Hummus (get creative- make your own or buy your favorite store bought flavor! I use Boar's Fiery Chipotle Pepper when I'm feeling spicy!)
  • 1 TBSP Sriracha


  1. 1 cup of quinoa to 2 cups of water in rice cooker until done. Stove top- bring to a boil that cover and simmer until done. 
  2. Blanch Broccoli. Bring water to boil, then add broccoli for 2 minutes. Rinse broccoli and cover with ice to cool. 
  3. In a large bowl combine arugula, cherry tomatoes, radish, cucumber and broccoli. (If you're doing this for lunch- make them all in separate containers as pictured)
  4. Once hummus is done add sriracha and 4 TBSP hummus to quinoa, mix and add to salad. 
  5. When serving, add hummus on top for "dressing". 

This should serve 6 or make enough for 6 lunches! Enjoy! 

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