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Quinoa Salad with Apple Pecan Dressing


  • 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


  • 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. 


If you can't find Apple Pecan Dressing, substitute with a maple-flavored dressing.