Quinoa, Arugula Craisins, Pinenuts Salad With A Balsamic & Honey Vinaigrette

A lighter, fast, and easy to make salad for Thanksgiving or any occassion. It’s delicious, and loaded with good-for-you ingredients. 

 Servings: 8

Prep Time: 15 minutes

Cook Time: 35 minutes

What You’ll Need:

Salad bowl 

Small mixing bowl

Small pan 

Sauce pan


Whisk or fork

Measuring cup and spoons


1 cup of white quinoa 

1/2 cup of pine nuts or chopped walnuts

1/2 cup of craisins

2 cups of arugula

3 TBSP of extra virgin olive oil

1 TBSP of balsamic vinegar 

1 TBSP of red wine vinegar

1 tsp of honey

Zest of 1 lemon and juice 

Salt & pepper to taste

1) Cook quinoa according to package instructions. Cool quinoa.

2) In a pan, toast pine nuts or chopped walnuts for 2-3 minutes. Keep tossing them to avoid burning. Cool nuts. 

3) In a small bowl whisk vinegars, honey, lemon zest, lemon juice, and drizzle the olive oil slowly.  Add salt and pepper. Whisk well. 

4) Into a salad bowl add the quinoa, arugula, craisins, and pinenuts. Add dressing, and toss well using tongs. May serve immediately, or let it sit for half an hour to marinade longer for a richer flavor. 


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