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Wild Arugula Quinoa Salad

Late spring and early summer are such a special time, filled with colorful farmers markets and fleeting ingredients like young arugula. We love the slightly spicy green in big salads or cooked quickly on pizza or toast, but Giao Trac’s whole grain salad is our new favorite way to enjoy it. Trac’s blog, Kiss My Spatula, is filled with delicious recipes and stunning photography chronicling everything from individual ingredients to bustling markets. This recipe stands out as a perfectly balanced early summer salad—the sweeter vinaigrette (due to the honey and jam) will balance out the tart cherries and spicy arugula.

Recipe note: If you don’t have fig jam at home, use your favorite fruit jam. And if arugula is a hard sell for little ones at home, feel free to substitute spinach or another milder green.


1/2 cup quinoa

1 cup water

2 big handfuls cherries, pitted, halved and quartered

A few handfuls wild arugula

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon Dijon mustard

1 teaspoon fig jam

1 teaspoon honey

2 tablespoons extra virgin olive oil

Kosher salt and pepper to taste


1. Place quinoa in a fine-mesh strainer and rinse under cold running water. Rinse well.

2. Add quinoa and water to a saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes until liquid is absorbed. Turn off heat and set aside.

3. Meanwhile, prepare vinaigrette. In a large bowl, whisk together lemon juice, mustard, fig jam, honey, salt and pepper. Slowly, while whisking, add olive oil until vinaigrette is emulsified.

4. Add wild arugula, quinoa and cherries to a bowl. Gently toss with vinaigrette and serve.

Serves 2 to 3


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