Salads · 35 min
Arugula, Mushroom & Quinoa Salad with Lemon-Chive Vinaigrette
- 35 min
- 2–6 servings
- 599 kcal / serving
A bright quinoa salad with earthy mushrooms and peppery arugula, balanced by a lemon-chive vinaigrette. It comes together in about 35 minutes, making a straightforward weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 8 fl ozchicken or vegetable broth
- ½ small pkgchives
- 1 lbcremini mushrooms
- 1 clovegarlic
- ½lemon
- ¼ cuppine nuts
- ½ cupquinoa
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · small saucepan · stainless steel skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgchives
- 1 lbcremini mushrooms
- 1 clovegarlic
- ½lemon
- lemons
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ¼ cuppine nuts
- ½ cupquinoa
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| chives | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| cremini mushrooms | 1 lb | 2 lb | 3 lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| pine nuts | ¼ cup | ½ cup | ¾ cup |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- In a small saucepan, combine the quinoa and broth and bring to a boil; reduce heat, cover, and simmer until the quinoa is tender and the liquid is absorbed. Let it sit off the heat for 5 minutes, then fluff with a fork.
- Peel and mince the garlic; wash and mince the chives.
- Whisk together the dressing: garlic, half of the chives, lemon juice, olive oil, Dijon mustard, salt, and pepper.
- Wash and dry the arugula, then place it in a large bowl and add the remaining minced chives.
- Warm a skillet over medium heat.
- Wash and slice the mushrooms.
- Coat the bottom of the skillet with oil, add pine nuts, and cook while stirring until golden; transfer to a small bowl to cool.
- Add more oil to the skillet and cook the mushrooms with salt and pepper until just tender, stirring occasionally.
- Fluff the quinoa and add it to the bowl with the arugula, then fold in the mushrooms and pine nuts.
- Drizzle the dressing over the salad and toss to combine; divide onto plates to serve.
Two tips
- Make ahead: prep the dressing and chop the chives a day in advance and refrigerate.
- Serving idea: scatter in toasted walnuts in place of pine nuts for a different crunch.
Nutrition per serving
- Calories
- 599 kcal
- Protein
- 18 g
- Carbs
- 44 g
- Fat
- 43 g
- Fiber
- 6 g
- Sodium
- 65 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.