Fall

VEGGIES: Cranberry Arugula Quinoa Salad Recipe with Honey Mustard Dressing

Are you looking for an easy, healthy fall quinoa salad recipe to make for dinner tonight? I have one for you, and it is delicious!

I ALWAYS have quinoa in my pantry because it is so versatile. Lately, I have been loving it as part of a salad. It adds a heartiness and warmth that is really great. I was making pretzel crusted chicken for dinner and wanted a nice quinoa salad recipe to complement it. I had just picked up a bag of dried cranberries, arugula, and pine nuts at Trader Joe’s, and was dying to use them. I had a feeling that this combination of ingredients would work well together. I went with a honey mustard dressing because I knew it would have a nice tang that would work well with the sweetness of the dried cranberries and the crunch of the pine nuts.

I loved this quinoa salad recipe so much that I may start making it for my daily lunches!

VEGGIES: Cranberry Arugula Quinoa Salad Recipe with Honey Mustard Dressing by New Jersey foodie blogger What's For Dinner Esq.

Ingredients For Your Quinoa Salad Recipe:

Dressing:

Dijon Mustard, 1/4 cup

Honey, 3 tablespoons

Apple Cider Vinegar, 1/4 cup

Sea Salt, 1 teaspoon

Extra Virgin Olive Oil (“EVOO”) or Vegetable Oil, 1/4 cup

**You can use a prepared Honey Mustard instead of Dijon and Honey!

Salad:

Quinoa, 1 cup (cooked according to the package directions with vegetable broth)

Dried Cranberries, 1 cup

Pine Nuts, 1/4 cup

Arugula, 2 cups

Directions:

  1. Mix all of the dressing ingredients together and set aside.
  2. Assemble the salad on each individual plate. Arugula first, then a scoop of quinoa, then dried cranberries and pine nuts. Drizzle the dressing on top.
  3. Serve and enjoy this delicious quinoa salad recipe!

Comments are closed.