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.
