Quinoa-Cranberry Salad with Chicken, Arugula and Pecans

This recipe is one of my favourite fall/winter lunch dishes! It’s easy to make, and will serve ~6 meals.

Ingredients:
• 1 cup quinoa
• 2 chicken breasts 
• 2 cups arugula
• 3 large celery stalks
• 1 bunch of green onion
• ¼ cup chopped pecans
• ¼ cup dried cranberries
• ¼ cup olive oil
• 1 lemon
• 4 tbsp white vinegar
• Salt and pepper
Note: replace chicken with crumbled goat cheese for vegetarian option.

Directions:
Bake the chicken breasts at 350°C for ~30 minutes. While the chicken is baking, cook 1 cup quinoa in 1 ½ cup water – heat to boil, then simmer for 10-15 minutes. Finely chop the green onion and celery. For the dressing combine the olive oil, fresh squeezed lemon juice, white vinegar and salt and pepper to taste. Once the chicken is done baking, cut into bite sized pieces. Combine the chicken, quinoa, celery, green onion, cranberry, pecans, and arugula. Drizzle with your vinaigrette-dressing, toss, and voila, you can now enjoy your delicious and nutritious meal!


Dr. Meghan Stobbs ND
Healing Cedar Wellness

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