- 1/2 cup uncooked quinoa
- 1 cup water
- dash of salt
- 4 Tbsp. freshly squeezed orange juice
- 1/2 tsp. orange zest.
- 1/2 tsp. fresh thyme (or 1/4 tsp. dried)
- 1/2 tsp. dijon mustard
- 1 tsp. maple syrup
- 2 garlic cloves, minced
- Sea salt and pepper to taste
- 3 Tbsp. avocado or olive oil
- 5 cups arugula
- 1 small apple, diced
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/3 cup almonds, toasted
- 1/4 cup dried cherries (may substitute dried cranberries or raisins)
- 2 oz. soft goat cheese, crumbled (omit for dairy-free and vegan-friendly)
- 2 green onions, chopped (white ends to mid-green part)
For the Quinoa:
- Rinse quinoa. In a saucepan, bring quinoa and liquid to a boil in a saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 12-16 minutes. Dash with salt and fluff with a fork. Set aside to cool. While the quinoa is cooking, make the rest of the salad.
For the Citrus Vinaigrette:
- Combine all of the vinaigrette ingredients in a small bowl and whisk until combine. Set aside. Here is a slick salad dressing mixer works great for making vinaigrettes, dressings and marinades.
For the Salad:
- In small skillet, toast the almonds on low heat, tossing occasionally to prevent burning. Watch closely. Set aside to cool slightly.
- In a large salad bowl, combine the cooled quinoa and the salad ingredients except for the green onions. Note: make sure the quinoa and almonds are cooled to avoid melting of the goat cheese.
- Pour vinaigrette over salad and toss gently to coat. Top with chopped green onions.
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