19 Aug Blueberry Cranberry Salad
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
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Ingredients
- 1/2 cup quinoa uncooked
- 1 cup water
- 1 tsp extra virgin olive oil
- 1/2 tsp Himalayan salt
- 1 cup fresh spinach
- 1 cup arugula
- 1 Persian cucumber
- 0.5 oz. Yorkshire Wensleydale cheese with cranberries
- 1/4 cup fresh blueberries
Ingredients
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Instructions
Cook the Qunioa
- Rinse the quinoa.
- In a small pot, add the quinoa, water, oil, and salt. Bring to a boil over high heat.
- Turn down to low heat, and cover with a lid. Cook for 15 minutes. The water should be completely absorbed when the quinoa is cooked.
- Let the quinoa cool.
Assemble the Salad
- Toss together the spinach and arugula in the salad bowl.
- Add ½ cup of cooked quinoa on top.
- Cut the cucumber into thin rounds. Add it to the salad bowl.
- Dice the cheese. Sprinkle it on top.
- Top the salad off with the blueberries.
Recipe Notes
Notes: Extra quinoa will keep in the refrigerator for several days.