Quinoa Cranberry Pecan Arugula Salad

Ingredients

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The following ingredients have 5 Servings

• 1/2 a container of Baby Arugula, about 2.5 oz
• 2 cups cooked Quinoa
• 1 3oz package Pecan and Cranberry salad topper
• For the Dressing;
• 1/4 cup Olive Oil
• 2 Tbs Balsamic Vinegar
• 1 Tbs minced Shallots
• sea salt and pepper to taste

Instruction

• Prepare Quinoa as directed on package.
• I usually prepare my Quinoa ahead of time and already have stored in the fridge.
• Mix together dressing and shake well.
• In large bowl add salad ingredients.
• Add dressing to salad and mix well.
• Enjoy!