Sweet Arugula Quinoa Salad
Ingredients
- ½ cup quinoa
- 1 cup low-sodium chicken broth (vegetable for vegetarian)
- 1 large Granny Smith apple, chopped
- 1 teaspoon lemon juice
- ¼ cup pistachios
- ¼ cup dried cranberries
- 2 tablespoons dried wild blueberries
- 6 cups baby arugula
- ¼ cup feta cheese
Dressing
- 1 tablespoon olive oil
- 1½ tablespoons red wine vinegar
- 2 tablespoons raspberry jam
- ¼ teaspoon garlic powder
- ¼ teaspoon Dijon mustard
Directions
- Rinse quinoa, then cook it with the chicken broth (instead of water) according to package directions.
- Toss chopped apple with lemon juice to prevent browning.
- In a large bowl, toss together apple, pistachios, dried fruit, arugula, and feta.
- Once quinoa is cooked and has had time to cool, toss with the other ingredients.
- Mix together dressing ingredients, then toss with salad.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 290 (100 from fat) |
| Total fat | 11g |
| Saturated fat | 2.5g |
| Cholesterol | 10mg |
| Sodium | 130mg |
| Carbohydrate | 42g (6g dietary fiber, 21g sugar) |
| Protein | 8g |
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