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Quinoa Salad with Cranberries, Apple & Pecans

Wendy Polisi
  • 15 minutes
  • Serves 4

INGREDIENTS

3 cups

Baby arugula

1/2 cup

Cranberries, dried

1

Granny smith apple, thin

3 cups

Lettuce, leaves

1

Shallot

1 tsp

Dijon mustard

1

Dressing

1 tbsp

Lemon juice

1 tbsp

Maple syrup

2 tbsp

White balsamic vinegar

1 cup

Quinoa, cooked

1/4 tsp

Pepper, fresh ground

1/2 tsp

Sea salt

1/4 cup

Pecans

1/4 cup

Blue cheese

1

Salad

1/4 cup

Water