Quinoa Salad with Apple Pecan Dressing
Ingredients
- 1 cup quinoa any color
- 1/2 cup pecan halves toasted
- 1/4 cup Apple Pecan Dressing
- 2 large handfuls of arugula
- 4 ounces goat cheese
- olive oil
- kosher salt
Instructions
- Rinse the quinoa in a fine-mesh strainer under colder water for about 1 minute. Place the rinsed quinoa in a medium pot with 1 3/4 cups water and 1 teaspoon kosher salt. Bring to a boil, then lower the heat, cover, and simmer until the water is completely absorbed about 15 minutes.
- Transfer the quinoa to a baking sheet and spread it out evenly. Let the quinoa cool to room temperature, transfer to a large bowl. (TIP: If you're in a hurry, place the baking sheet in the fridge or freezer.)
- Add the toasted pecans, apple pecan dressing, and arugula. Toss to combine, then season with salt to taste.
- Transfer the salad with a serving dish and crumble the goat cheese on top. Drizzle some olive oil on top and serve. Store leftovers in an airtight container for 1 week.
Notes
If you can't find Apple Pecan Dressing, substitute with a maple-flavored dressing.