Spicy Quinoa Salad Bowl

red quinoa, pico de gallo, jalapeno dressing, arugula, avocado

1706 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 516 | Category: Gluten-Free, Pescatarian, Vegetarian | Excellent Source of: Fiber, Protein, Vitamin C | Good Source of: Potassium, Vitamin A


  • - Chef's Knife
  • - Fine Mesh Strainer
  • - Large Mixing Bowl
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Small Mixing Bowl
  • - Spatula
  • - Whisk

What You Need:

  • - 1 tbsp + 2 tsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Arugula
  • - Avocado
  • - Honey
  • - Jalapeno Pepper
  • - Lime
  • - Pico de Gallo
  • - Red Quinoa
  • - Red Wine Vinegar

Wine Pairings by @grapefriend

A strawberry Pinot Noir rosé will complement the earthy red quinoa and the peppery arugula – bonus that rosé is also great with spicy jalapenos.

Beer Pairings

American Amber, Kölsch, Steam Beer

What To Do:

1. Rinse the Quinoa: Place the quinoa into a fine-mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)

2. Toast the Quinoa: In a medium sauce pan, over medium-high heat, add 1 teaspoon of canola oil and the drained quinoa. Cook, stirring, for 1 minute.

3. Cook the Quinoa: Add 2 cups water and ½ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes…don’t lift the lid! Fluff the quinoa gently with a fork. (note: If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.)

4. Zest the lime and cut in half.

5. Finely mince the jalapeno pepper.

6. Make the Dressing: In a small mixing bowl, whisk together the lime zest, lime juice, minced jalapeno (use less jalapeno if you don’t like as much heat), honey, red wine vinegar and 1 tablespoon canola oil. Salt and pepper to taste.

7. Cut the avocado in half, remove pit, scoop out the flesh and slice.

8. In a large mixing bowl, add the fluffed quinoa, pico de gallo and all but 1 tablespoon of the dressing. Toss to coat. Salt and pepper to taste. Add arugula and gently toss.

To Serve: Divide mixture between two bowls. Top each with sliced avocado and drizzle each with the reserved dressing.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.