Quinoa Arugula Salad (Edit recipe)

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Fresh and packed with flavor and textures, this quinoa arugula salad is absolutely delicious. Tossed in a quick and easy homemade lemon Dijon vinaigrette, this nutritious salad is easy to put together, vegetarian and very satisfying!

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

17

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place quinoa in fine mesh strainer, rinse under cold running water, then cook per package instructions. Once cooked, fluff with fork and let it cool down completely.
  2. While quinoa is cooking (or cooling), put together lemon dijon vinaigrette by adding all ingredients to small bowl and whisking until well incorporated.
  3. In large bowl, add arugula, cooled quinoa, edamame, dried cranberries, goat cheese crumbles, sliced green onions and sunflower seeds together. Sprinkle with salt and pepper, pour vinaigrette over, then toss until well coated. Serve and enjoy.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:579
Fat:18 g
Carbohydrates:77 g
Protein:20 g
Cholesterol:17 g
Sodium:293 mg
Fiber:8 g
Sugars:1 g
Calculated per serving.
Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Salads Shellfish Free Vegetarian

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