Difficulty: Easy

Prep: 10 minutes


  • 1 cup uncooked quinoa
  • 2 cups water
  • A pinch of sea salt
  • 4 cups arugula
  • ½ cup Graceland Fruit Dried Whole Cranberries
  • ½ cup sliced almonds

  • 2 small or 1 large orange
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper


  • Bring quinoa, water and a pinch of sea salt to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, about 15 minutes. Fluff with a fork and set aside (or in the fridge) to cool, with the lid off.

  • To make the dressing, first zest and juice the orange. Then in a blender, combine the olive oil, 4 tablespoons of the orange juice, one tablespoon orange zest, balsamic vinegar, honey, mustard, salt, and pepper; blend until smooth.

  • Once the quinoa has cooled to room temperature (or below) add into a medium sized bowl with the arugula, dried cranberries and sliced almonds and toss together with about ½ cup of the orange vinaigrette dressing. Enjoy!

  • Recipe and photos courtesy of HealthyGroceryGirl.com. Check out her blog for more photos and insight into this delicious recipe!
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