Blueberry Cranberry Salad
Servings 1
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 20 minutes
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
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.