I made this sooo long ago (pre-baby) and just haven’t gotten around to posting it! You know, in between all the gloriously poopy diapers and having a baby on my boob every 2.5 seconds. It’s been the most challenging yet amazing four weeks of my life. (More motherhood musings to come!)
But even with all the new baby distractions, I couldn’t totally forget about this salad. Mostly because I’m a big fan of those “salads” that you can keep in the fridge for days and they just get more delicious (i.e. lettuce-less salads).
Plus, you can serve it in a mason jar! I mean, how cute.
I’m now at the point in my life where I’d pay someone to come over and make me this salad. (I’d also pay for an hour-long nap.)
The combo of quinoa and nuts is super filling and satisfying. Definitely a great summer barbecue or picnic side dish.
Dear Crunchy Quinoa & Cranberry Salad: I promise, we will meet again one day.
Crunchy Quinoa & Cranberry Salad
Adapted from Fat Girl Trapped in a Skinny Body
1 cup dry quinoa (I used 1/4 cup red quinoa and 3/4 cup regular quinoa for added color)
3/4 cup dried cranberries
1/3 cup pecans
1/3 cup unsalted cashews
1/4 cup green onions, finely chopped
Optional: 2 tablespoons celery, finely chopped
Arugula for serving
For the dressing:
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon of agave
1/3 cup olive oil
Ground pepper to taste
Preheat oven to 400 degrees F.
Cook quinoa according to package. Set aside in a large bowl.
Spray a baking sheet with nonstick spray. Add nuts and bake for 5-7 minutes, or until fragrant. Remove from the oven, allow to cool, and then chop. Add to large bowl with quinoa.
Add additional remaining salad ingredients (minus dressing) to large bowl.
In a separate small bowl, mix first five ingredients for dressing. Add olive oil and ground pepper, and combine.
Add dressing to salad and combine. Chill for at least 30 minutes before serving.