Holiday Quinoa Salad

To ensure the greens stay crisp and fresh, wait until just before serving to add the arugula and nuts to this festive holiday salad.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 cup tri-color quinoa, rinsed
  • 2 cups water
  • 3⁄4 teaspoon kosher salt, divided
  • 1⁄4 cup + 2 Tbsp. extra-virgin olive oil
  • 1 1⁄2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 orange, zested
  • 1⁄8 teaspoon cinnamon
  • 1⁄8 teaspoon black pepper
  • 1⁄2 cup sweetened dried cranberries
  • 1⁄2 cup salted shelled pistachios
  • 4 cups (loosely packed) arugula or mixed baby salad greens


  • In medium saucepan over medium-high heat, combine quinoa, water and ½ teaspoon salt. Cover; bring to boil. Reduce heat to medium-low; continue cooking until water is absorbed, 15 to 20 minutes.
  • Meanwhile, in large bowl, whisk together oil, lemon juice, mustard, orange zest, cinnamon, pepper and remaining ¼ teaspoon salt.
  • Add hot quinoa and cranberries to bowl with dressing; toss to coat. Cool to room temperature. Refrigerate up to 3 days.
  • Just before serving, toss salad with pistachios and arugula. Serve at room temperature, refrigerating any leftovers.