Harvest Quinoa Salad with Arugula is healthy, hearty salad that can be enjoyed all year long. It’s adorned with fall flavors, including dried cranberries, toasted walnuts, and sharp goat cheese. Did I mention it only takes 25 minutes to prep and cook?
- 1 cup quinoa
- 2 cups water
- 2 oz goat cheese, crumbled
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts
- 3 tbsp basil, chopped
- 2 tbsp lemon juice
- 7 oz baby arugula
- 3 tbsp mint, chopped
- Salt and pepper to taste
Place the quinoa and water in a 1.5 quart sauce pan. Bring the mixture to a boil, then reduce to a simmer. Cover the sauce pan and cook until the quinoa has completely absorbed the water, about 10-15 minutes. Empty the quinoa into a large mixing bowl and fluff with a fork. Allow the quinoa to cool.
Once the quinoa reaches room temperature, fold in goat cheese, cranberries, toasted walnuts, basil, salt, and pepper to taste. Set aside.
In a salad bowl or a serving plate, toss baby arugula, mint, lemon juice, and salt to taste. Top the greens with the quinoa mixture and garnish with herbs and lemon slices.
The quinoa mixture can be made and refrigerated up to two days ahead of time.
Keywords: quinoa, salad, quinoa salad, harvest salad, dried cranberries, arugula, lemon, healthy, vegetarian