Olive~Me & Co’s Quinoa Salad with Arugula, Dried Cranberries and Black Walnut Balsamic

Ingredients:

• 1 cup quinoa, then chill for an hour
• 1/4 cup Olive~Me & Co’s Black Walnut Balsamic Vinegar
• 1/3 cup dried cranberries
• 1 1/2 packed cups arugula
• salt to taste
• 1/3 cup pistachios or Walnuts (Optional)

Instructions:

Give quinoa a good rinse before cooking to remove a bitter residue called saponin from its surface. To prepare quinoa, add one part of the rinsed grain to a pot with 2 parts water or broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and let cool for 1 hour. Mix all ingredients together.