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Arugula, Cherry Tomato, and Sautéed Zucchini Quinoa Salad


This is one of my go-to salad recipes that I love to have for dinner as the weather gets warmer. There is something about spring and summer that makes me want to eat loads of fresh seasonal produce. This salad is filling enough to eat as a meal because the quinoa gives you plant-based protein and the avocado has healthy fat so you stay satiated longer.

Another nice thing about this salad is that it is customizable based on the seasonal produce available and the grains and greens you prefer to eat. If you don’t like quinoa try farro or brown rice. If it is too early for tomatoes substitute asparagus. Also, if you aren’t crazy about arugula use your green of preference. The same goes for any herbs, oils, and kinds of vinegar used to dress the salad. I am creating the basic framework and I encourage you to modify and explore other options.

Arugula, Cherry Tomato, and Sauteed Zucchini Quinoa Salad

This salad is loaded with healthy ingredients and is substantial enough to eat as a meal. The addition of herbs and lemon adds great flavor. The quinoa and avocado give you a dose of plant-based protein and healthy fats to keep you full longer.
Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • small saucepan
  • large skillet
  • Chef's Knife
  • cutting board


  • ½ cup dry quinoa
  • 2 zucchini cut into quarters
  • 1 Tbsp olive oil
  • ½ Tbsp Italian seasoning
  • 8 handfuls arugula
  • 1 cup cherry tomatoes cut into halves
  • 2 Tbsp hemp seeds
  • 1 avocado
  • juice from one lemon
  • 4 tsp apple cider vinegar
  • salt and pepper to taste


Course: Salad
Cuisine: American-Italian Inspired
Keyword: healthy, Quick & Easy, salad

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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