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Arugula Quinoa Salad with Cherries

Deb Attinella
  • 2018 minutes
  • Serves 2

INGREDIENTS

Arugula (enough for 2 salads)

1/2 cup

cooked quinoa

1/2 cup

pitted fresh cherries, quartered

Goat cheese

Honey Pecans, chopped

2 tbsp

fresh lemon juice

2 tbsp

honey

1 tbsp

dijon mustard

2 tbsp

olive oil

1 tbsp

fig preserves (or jam)

salt

pepper