Arugula and Quinoa Salad

arugula and quinoa salad with sliced almonds and dried cranberries.

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5 from 1 vote

This vegetarian salad has peppery arugula, protein-packed quinoa and almonds, dried cranberries, in a zesty dressing.

Course Salad

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 434kcal

Author Marlynn Schotland

Ingredients

For the dressing

¼ cup extra virgin olive oil
2 Tablespoon fresh lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
1 teaspoon lemon zest

For the salad

1 cup uncooked quinoa
4 cups baby arugula
½ cup sliced almonds
½ cup dried cranberries
1 Tablespoon chopped fresh mint leaves

Instructions

Cook the quinoa according to package directions. When it's done cooking, allow it to cool for a few minutes.
Meanwhile, make the dressing: in a large bowl, whisk together the olive oil, lemon juice, mustard, apple cider vinegar, and lemon zest.
Place the arugula in a large serving bowl. Add the cooked quinoa, almonds, dried cranberries, and fresh mint. Toss with the salad dressing just before you're ready to serve.

Notes

Makes approximately 4 side salad servings.

Storage: This salad is best enjoyed the day it is made. However, you can store the salad dressing and the salad contents separately in airtight containers in the refrigerator for up to 3 or 4 days, then toss together with the salad dressing just before you are ready to serve.

Substitutions:

You an substitute dried apricots or golden raisins for the dried raisins.
Substitute chopped walnuts, pecans, or cashews for the almonds

Nutrition