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Home / Recipes / American

Side dishe for 4

Quinoa Arugula Salad

$6.91for 4383 minServes 4

Cooked quinoa, chickpeas, broccoli, cranberries, almonds, feta, and arugula rest in a bright lemon dressing.

Quinoa Arugula Salad with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Quinoa, 3 oz$0.20/oz typical3 oz$0.60Typical price
Canned beans, 15 oz$0.09/oz typical15 oz$1.35Typical price
Broccoli, 0.2 lb$1.99/lb typical0.2 lb$0.37Typical price
Red onions, 0.15 lb$1.49/lb typical0.15 lb$0.23Typical price
Dried fruit and raisins, 2.5 oz$0.45/oz typical2.5 oz$1.13Typical price
Nuts and seeds, 1.75 oz$0.70/oz typical1.75 oz$1.18Typical price
Feta, 2 oz$0.70/oz typical2 oz$1.46Typical price
Juice, 2 oz$0.04/oz typical2 oz$0.08Typical price
Garlic, a little$0.75 each typicala little$0.08Typical price
Total for the servings shown$6.91

Swaps

  • Swap red onions for onionsabout $0.20/lb less at typical prices
  • Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilWine, beer and spiritsSalt and pepper

Not included in the cost.

  • 383 minstart to table
  • Involveddifficulty
  • 4servings as written
  • $typical cost tier

AmericanVegetarianBudgetSide dishesLunchesSummer

Typical price

$1.73 per serving$6.91 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1/2 cup quinoa
  • 3/4 cup water
  • 15 oz can of chickpeas
  • 1 cup chopped broccoli florets
  • 1/2 cup finely diced red onion
  • 1/2 cup dried cranberries
  • 3/8 cup sliced almonds
  • 3/7 cup crumbled feta
  • 1/4 cup fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp red or white wine vinegar
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Steps

  1. Rinse the quinoa, combine it with the water in a small saucepan, and simmer covered for 15 minutes.
  2. Cool the quinoa at room temperature for 20 minutes.
  3. Whisk the lemon juice, olive oil, vinegar, garlic, salt, and pepper in a large bowl.
  4. Add the quinoa, chickpeas, broccoli, onion, cranberries, almonds, feta, and arugula to the bowl, then toss.
  5. Cover the salad and refrigerate it for 5 hours and 48 minutes.
  6. Toss the chilled salad again before serving.

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