4 cups cooked quinoa (or any preferred whole grain), cooled
2 cups arugula
½ cup dried cranberries
½ cup hazelnuts
2 mandarin oranges, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons cold-pressed olive oil
1-2 tablespoons dijon mustard (amount depends on sharpness of particular dijon used- start with less then add more if too mild)
1 tablespoon fresh mint, sliced thinly
Sea salt and freshly cracked black pepper
DIRECTIONS:
Toss the quinoa with the cranberries, hazelnuts, vinegar, oil and mustard. Add in salt and pepper to taste then gently fold in the arugula and oranges. It will store in the fridge in a sealed container for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/cranberry-hazelnut-mandarin-quinoa-salad/