Cris Van Dyke’s Quinoa Salad

Many had asked for this recipe at the Christmas Luncheon so here it is!:

Quinoa salad  (rough proportions)
1) Cooked Quinoa ( 1 cup of white, red, or mixed colors), cooked with vegetable broth according to package directions and cooled completely
2) Red Bell pepper chopped medium to fine
3) Pine nuts
4)Crumbled Feta to taste
5) Dried cranberries (orange flavored ones from Trader Joes are a favorite)
6) Finely chopped red onion to taste
7) Juice of a lime
8) package of grape tomatoes halved
9) Package of baby arugula
Mix first 8 ingredients in a large bowl.
Spread arugula around a large platter with the majority around the edges.
Put Quinoa mixture in center of platter over the arugula

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