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Winter Quinoa Salad

When it’s dreary outside, we sometimes need something refreshing to help liven up our dinner menu. This Winter Quinoa Salad will do just that! Plus, when you need a refreshing cocktail, you can pair this salad with a Boot Hill Distillery Rosemary Mule canned cocktail.

16 oz. quinoa (cooked ~ 4 cups)

6 cups spinach and arugula mix

½ c roasted pepitas

½ c dried cranberries

¼ c chopped cooked bacon

¼ c olive oil + 1 T dijon mustard + ¼ c orange juice 1 T salt & pepper (dressing)

½ c feta cheese


Mix all the salad ingredients and toss once the dressing is added. Top with feta cheese and pair with a Rosemary Mule for a winter refresh.

Distillery Photo