Arugula + Quinoa Salad With Cilantro Lime Dressing

Just in time for spring, here’s a simple vegan salad that’s packed with plant-based protein and detoxifying cilantro and arugula.

The fresh cilantro, raw garlic and peppery arugula provide great detox benefits while the hemp hearts and sunflower seeds lend a dose of protein to fuel your day. Plus, it’s gluten, dairy, soy and sugar-free. Serve this as an easy afternoon lunch on a sunny spring day with gluten-free whole grain crackers or as a side dish to accompany dinner.

Arugula + Quinoa Salad With Cilantro Lime Dressin

Serves 2-4


  • ½ cup quinoa
  • 3 cups arugula
  • ½ cup frozen peas, defrosted
  • 1 tablespoon dried cranberries
  • 1 tablespoon golden raisins
  • 1 tablespoon sunflower seeds
  • 2 tablespoons hemp hearts
  • 4 tablespoons finely chopped fresh cilantro
  • juice of 2 large limes
  • 1 garlic clove
  • 1 tablespoon honey
  • pinch cayenne pepper
  • 4 tablespoons extra-virgin olive oil
  • sea salt + pepper, to taste
  • Preparation

    1. Cook quinoa according to package directions.

    2. In a large bowl, toss quinoa, arugula, peas, cranberries, raisins, sunflower seeds and hemp hearts.

    3. Puree cilantro, lime juice, garlic, honey, cayenne pepper, olive oil, sea salt and pepper in a blender until smooth. Drizzle over quinoa mixture; toss to coat and serve.

    Photo courtesy of the author

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