Harvest Salad with Quinoa and 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?
Cook the quinoa - 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.
Make the quinoa mixture - Once the quinoa reaches room temperature, fold in goat cheese, cranberries, toasted walnuts, basil, salt, and pepper to taste. Set aside.
Toss the salad - In a salad bowl or a serving plate, toss baby arugula, mint, lemon juice, and salt to taste.
Assemble the salad - Top the greens with the quinoa mixture and garnish with herbs and lemon slices.
Notes
Storage
Store the quinoa mixture and arugula separately in the fridge, and recombine when ready to eat. All ingredients are good for 3 days.
Top Tip
Cook the quinoa in a rice cooker to make things easier. Unlike cooking quinoa on the stove, you don’t have to babysit it while it cooks and don’t have to worry about the quinoa burning.