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Quinoa, Dried Cranberry, Apple, and Arugula Salad

Author Elizabeth Weber

Ingredients

  • 2 cups Quinoa, cooked
  • 1/3 cup Dried cranberries, reduced-sugar
  • 1 Apple, cored and cubed Preferred: Michigan EverCrisp apple
  • 5 oz Arugula, pre-packaged
  • 1 tbsp Red wine vinegar
  • 1/2 tsp Lemon juice
  • 2 tbsp Extra virgin olive oil
  • 2 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp Pepitas optional
  • 1-2 tbsp Basil, fresh, chopped optional

Instructions

  1. Cook quinoa according to package instructions. After done cooking, allow quinoa to come to room temperature. While cooling, add dried cranberries, cumin, salt, and pepper and stir until evenly combined. Transfer to airtight container and refrigerate for 1-2 hours.

  2. While the quinoa is cooling, whisk together the red wine vinegar, olive oil, lemon juice, salt, and pepper. Add the arugula to a medium plastic bowl. Pour the vinegar-oil mix over the arugula and massage into the greens for ~1-2 minutes until all the arugula is lightly coated.

  3. Once the quinoa is chilled, cut the apple and combine the apple with the quinoa mixture.

  4. Serve over a bed of the dressed arugula and top with pepitas and fresh basil.