Quinoa Cranberry Arugula Salad

• 1 cup quinoa
• 2 cups water
• 1 cup fresh cranberries
• 4 cups arugula
• 1/2 cup chopped red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
2. 2 While quinoa cooks, zest and juice the orange. Set aside.
3. 3 In a large bowl, combine cooked quinoa, arugula, cranberries, red onion, feta, and walnuts.
4. 4 Whisk together olive oil, apple cider vinegar, honey, orange zest, and juice in a small bowl. Season with salt and pepper.
5. 5 Pour dressing over the salad and toss to combine.
6. 6 Serve immediately or chill for flavors to meld.

Nutrition

Tips

• For added sweetness, lightly sauté the cranberries with a bit of sugar before adding them to the salad.
• Toasting the walnuts before adding them to the salad enhances their flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with additional dressing before serving if needed.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside warm, crusty bread for a delightful lunch.

FAQ