Description
This nutrient-dense salad perfectly balances the nutty, protein-packed profile of cooked quinoa with the peppery, sophisticated bite of baby arugula. Enhanced with tangy goat cheese, sweet dried cranberries, and toasted walnuts, this dish captures the essence of a harvest feast. Fresh herbs like basil and mint add a vibrant, aromatic lift, making it an ideal choice for a busy weeknight meal that feels both gourmet and wholesome.
Ingredients
1 cup quinoa, rinsed well
2 cups vegetable broth
7 oz baby arugula
2 oz goat cheese, crumbled
1/2 cup dried cranberries
1/2 cup toasted walnuts, chopped
3 tablespoons fresh basil, chopped
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt and black pepper to taste
Instructions
Place quinoa and vegetable broth in a medium saucepan and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Remove from heat and let the quinoa sit covered for 5 minutes before fluffing with a fork.
In a small bowl, whisk together the olive oil and fresh lemon juice to create a dressing; season with salt and pepper.
In a large serving bowl, combine the cooked quinoa, baby arugula, dried cranberries, walnuts, and fresh basil.
Drizzle with the prepared dressing and toss gently to combine.
Top with the crumbled goat cheese and serve immediately.
Notes
You can toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant for extra depth. For a vegan version, simply omit the goat cheese or use a plant-based feta alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg