Cranberry Arugula Salad with Quinoa

Serves: 4 as a meal, serves 6 - 8 as a side

3 ounces baby arugula

4 persian cucumbers, sliced into ½ in coins

1 ¼ cups cooked quinoa, cooled (recipe below)

½ cup walnuts, crushed

1 can chickpeas, drained

⅓ cup dried cranberries

½ cup or about 4 ounces crumbled feta

1 lemon, juiced

Honey

Olive oil

Salt 

Pepper

Combine all ingredients in a bowl. Drizzle with honey and olive oil to your taste. Season with salt and pepper, toss well and serve. 

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Steamed Quinoa

Makes about 1 ¼ cups

½ cup quinoa, rinsed

¾ cup water

Pinch of salt

Add water, quinoa, and salt to a pot with a lid. Bring to a simmer over medium high heat. Once simmering, turn the heat down to low, cover, and let cook for 18 minutes. Turn off heat and let sit on the warm stove for another 15 minutes before fluffing and serving.