Recently, I hosted a dinner party, and since it’s been so terribly hot in New York this summer, I knew I wanted to have a few cold salads to serve. Here’s one I whipped up that I rather like; it features quinoa which is a great source of lean protein, as well as a summery combination of sweet and savory flavors.
Cold Quinoa Salad with Cranberries, Arugula, and Red Onion
Ingredients
- 2 cups dry quinoa (I used tri-color, but any kind will work)
- 1 small red onion
- 1/2 cup red wine vinegar
- 1 medium bunch arugula, washed and roughly chopped (about 3 cups)
- 1 cup dried cranberries, chopped
- 1 medium lemon, juiced
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Directions
The first two steps can be done ahead of time, or else the entire salad should be prepared ahead of time, since it needs time to cool.
- Cook the quinoa according to the package directions.
- Julienne the red onion and, in a plastic container with a lid, combine the onion and vinegar. Cover and set aside.
- Once the quinoa is cool, combine with the arugula and dried cranberries.
- Prepare the dressing: emulsify the lemon juice and olive oil. Add salt and pepper according to your taste.
- Mix the dressing with the quinoa salad.
- Finally, add the red onions in, reserving the vinegar.
- Taste the salad and add as much reserved vinegar as you’d like, depending on your taste.
Serves 8 as a main, more as a side. |
