Ingredients
-
2
Cups Bayara Quinoa - White cooked
-
2
Cups arugula
-
2
Cloves garlic
-
2
Tbsp. Olive oil
-
2
Tbsp. Apple cider vinegar
-
1
Tbsp. lemon juice
-
1
Tsp. Honey
-
1/2
Tsp. Bayara Salt
-
1/2
Tsp. Bayara Black Pepper Powder
-
1/3
Cup Bayara Cranberries Dried
-
1/3
Cup Bayara Pecan Chopped
Quinoa Salad
- 1- Place 1 cup of uncooked quinoa in a fine-mesh strainer, and rinse thoroughly with water.
- 2- Cook 1 cup of Quinoa to 2 cups of water.
- 3- When it boils turn down the heat to medium.
- 4- Cover & cook the quinoa for 10 to 15 minutes. Fluff it gently with a fork.
- 5- Mince 2 cloves of garlic.
- 6- For the dressing, in a small bowl add the minced garlic.
- 7- Then add olive oil, apple cider vinegar, lemon juice, honey, salt & pepper.
- 8- Mix everything well and set aside.
- 9- In a large salad bowl, combine arugula & quinoa. Pour the dressing over the salad.
- 10- Add dried cranberries and pecan nuts.
- 11- Toss it all together and serve.
