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Recipe Detail

Warm Quinoa Salad

By Lynn Grieger, RD, CDE, CPT for Summit Medical Group

Try this delicious quinoa salad instead of pasta for a high-protein, fiber-filled side dish!


  • 2 cups of chicken broth
  • 1 cup of quinoa, thoroughly rinsed and strained to remove the bitter shell
  • 1/4 cup of sliced almonds
  • 1 tablespoon of olive oil
  • 1/2 cup of chopped red onion
  • 2 cloves of garlic, minced
  • 1 cup of arugula
  • Salt and pepper to taste


  1. Bring broth, rinsed quinoa, and 1 minced garlic clove to a boil in a saucepan.
  2. Cover the pan and reduce the heat to simmer.
  3. Cook the mixture for 20 minutes until all the broth is absorbed.
  4. Brown almond slices in a large, dry skillet over medium-high heat, stirring frequently for about 2 minutes.
  5. Add onion and garlic and cook together for about 5 minutes, stirring occasionally until the mixture is fragrant and just beginning to brown.
  6. Fluff the cooked quinoa with a fork and place it in a large serving bowl.
  7. Stir in the chopped arugula, cover, and let the mixture stand for 2 minutes until the arugula wilts slightly.
  8. Stir in the almonds, onions, and garlic.
  9. Season with salt and pepper to taste.
Nutritional information
Nutrition Facts
Serving Size 141 grams
Amount Per Serving
Calories 190 Calories from Fat 70
% Daily Value *
Total Fat 8g
Saturated Fat 0.5g 2%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 440g 19%
Total Carbohydrate 23g 7%
Dietary Fiber 8g 32%
Sugars 3g
Protein 7g
Vitamin A 4%
Vitamin C 2%
Calcium 4%
Iron 10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Top your warm quinoa salad with fresh mint leaves or fresh parsley for visual appeal!