Berry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing

You guys! THIS salad is the best thing that I’ve eaten all week. Which is really saying something. Because I’ve been eating this. And these. And I just had a slice of warm apricot crumble tart (and of course, got crumbs all up in my keyboard).

I know it seems hard to believe that a healthy salad could top all of those other dishes. But I would never lie to you guys. Especially about food.

This Berry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing could be re-named “Summer in a Bowl”. Because that is exactly what it tastes like. I want to put on my bathing suit and dive right in. Sorry, is that weird? You can tell me the truth.


This salad is loaded with ripe, juicy strawberries, blueberries and mangos. Swoon. But don’t worry. Because all that fruit-a-licious sweetness is expertly balanced out by some peppery arugula and slightly bitter quinoa. A few mint leaves keep things super fresh and a handful of walnuts provide some extra crunch. I was going to make a lemon-poppy seed dressing, but then decided to switch out the poppy seeds for chia seeds. You get the same look and texture that you would get with poppy seeds, plus the added benefit of some Omega-3 fatty acids. Winning.

I kept this salad vegan. But I will admit to having stirred in some goat cheese crumbles at times. And oh baby, is that good. So if you aren’t vegan, might I suggest you give that a try. I don’t think you’ll be disappointed!



Berry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing

Serves 2-4

Berry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing


  • For the Salad
  • 3/4 cups quinoa
  • 1 1/2 cups water
  • 2 cups arugula
  • 1 cup strawberries, stemmed and cut in half
  • 1 cup blueberries
  • 1 cup mango, peeled and chopped
  • 1/2 cup walnuts
  • 1 tablespoons fresh mint, chopped

  • For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh lemon juice
  • 1 1/2 tsp. chia seeds
  • 1 tsp. maple syrup or agave
  • 1/8 tsp. salt
  • 1/8 tsp. pepper


  1. Cook the quinoa. Combine the quinoa and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a simmer. Simmer, covered, for about 15 minutes, or until all the water is absorbed. Remove the saucepan from the heat and let it stand covered for about 5 minutes. Then remove the lid, fluff with a fork and set aside to cool.
  2. Make the dressing. In a small bowl whisk together all of the ingredients. Set aside.
  3. Once the quinoa is cooled, make your salad. Combine all of the ingredients in a large bowl. Pour the dressing over the salad and toss gently until well coated.
  4. The salad will keep for up 1 day in the refrigerator.

14 comments on “Berry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing”

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  3. this is just the perfect salad for a sunny day!!! yumm

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