Quinoa Salad with Herbs and Chili
A quick and vibrant quinoa salad with fresh arugula, carrots, green onions, and a spicy kick from red chili. Perfect for a light lunch or side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Rinse the 1 cup quinoa under cold water. In a small pot, combine quinoa and 2 cups water, bring to a boil, then reduce to a simmer. Cover and cook until water is absorbed and quinoa is fluffy, about 15 minutes.
Step 2
While quinoa cooks, peel and grate the 1 carrot. Thinly slice the 3 green onions and the 1 red chili (remove seeds for less heat).
Step 3
Fluff the cooked quinoa with a fork and let it cool slightly for 5 minutes. In a large bowl, toss quinoa with the grated carrot, sliced green onions, chili, and 2 cups arugula.
Step 4
Drizzle with olive oil and a squeeze of lemon juice if desired, then season with salt and pepper. Toss well and serve warm or at room temperature.
Tools you’ll need
- small pot
- fine-mesh strainer
- grater
- large bowl
- fork
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