A lighter, fast, and easy to make salad for Thanksgiving or any occassion. It’s delicious, and loaded with good-for-you ingredients.
Prep Time: 15 minutes
Cook Time: 35 minutes
What You’ll Need:
Small mixing bowl
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.