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Quinoa Arugula Salad
Our delicious Quinoa Arugula Salad is chock full of chunks of juicy pears, dried cranberries, and crunchy pistachios, tossed with a fresh orange vinaigrette.
Ingredients
1 cup dry quinoa
2 cups water
1/4 cup red onion, thinly sliced into small pieces
2 ripe pears (we used D’ Anjou pears)
1/4 cup orange juice to soak the cut onions and pears
1 cup dried cranberries, divided (set aside a small amount as garnish)
1 cup shelled pistachios, divided (set aside a small amount as garnish)
1 cup sharp goat cheddar cheese, shredded (Or cow's milk cheddar)
3 cups arugula
Vinaigrette
Zest and juice from two large navel oranges
1 1/2 teaspoons Dijon mustard
2 teaspoons granulated sugar
1 1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/3 cup good quality extra virgin olive oil
Instructions
- Place the quinoa in a strainer and run under cold tap water for a minute or two.
- Place rinsed quinoa and water in a medium saucepan. Bring to a boil, then lower to a slow simmer, and cook for 15 minutes covered. Remove from heat and scrape onto a platter to cool.
- Cut onions into small, sliced pieces and place in a small bowl with two tablespoons of orange juice.
- Peel and core pears then cut into half inch pieces. Place into a bowl and toss with two tablespoons of orange juice.
- Measure out the remaining ingredients setting aside a small amount of the dried cranberries and pistachios as garnish for serving.
- Make the dressing by whisking the zest, juice, mustard, sugar, celery salt, garlic powder, and black pepper.
- Slowly drizzle in the olive oil while whisking.
- Drain the liquid that the pears were soaking in into the dressing and whisk again.
- Drain the onions but discard the liquid.
- In a large bowl, mix cooked and cooled quinoa, drained onions, drained pears, dried cranberries, chopped pistachios, and goat cheddar cheese.
- If serving immediately, add the arugula and dressing, toss, and serve.
- If making the salad ahead, stir in the dressing but wait to add the arugula until you are ready to serve.
- We served ours on a platter with extra dried cranberries and pistachios as garnish.
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Find it online: https://www.afamilyfeast.com/quinoa-arugula-salad/
