Quinoa Salad Recipe

Preparation Steps

1. 1

   Cook the Quinoa

   Rinse the tri-color quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water has absorbed. Remove from heat and let it cool.

2. 2

   Prepare the Carrots

   If you don't have honey roasted carrots, chop fresh carrots into bite-sized pieces, toss with honey and olive oil, and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and caramelized.

3. 3

   Mix the Salad

   In a large bowl, combine the cooked quinoa, arugula, honey roasted carrots, dried cranberries, roasted almonds, and crumbled goat cheese.

4. 4

   Make the Vinaigrette

   In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper to taste.

5. 5

   Combine and Serve

   Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.