Quinoa & Arugula Salad with Kidney Beans, Cranberries, & Radishes

Banner Image:

QuinoaSaladKidneyBeansCranberriesRadishes.jpg

Grain:

Ingredients:

4 cups baby arugula

1 cup cooked quinoa

1 can canned kidney beans, rinsed & drained

4 large radishes, ends cut oﬀ then halved & sliced

¼ cup dried cranberries

1 large apple, chopped

2 oz goat cheese

¼ cup balsamic vinaigrette

Active time:

20 minutes

Yield:

2 servings

Nutrition:

Calories: 570, Total Fat: 17g, Saturated Fat: 5g, Sodium: 470mg, Carbohydrate: 86g, Fiber: 24g, Sugar: 31g, Protein: 24g

Author:

An Oldways Whole Grains Council recipe, courtesy of Shannon Evins

Recipe tags:

Quick & Easy Staff Favorites

Course:

Salads

Meal:

Dinner

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

This entree salad is hearty enough for your main meal.

Serving Size:

1/2 recipe