This entree salad is hearty enough for your main meal.
4 cups baby arugula
1 cup cooked quinoa
1 can canned kidney beans, rinsed & drained
4 large radishes, ends cut off then halved & sliced
¼ cup dried cranberries
1 large apple, chopped
2 oz goat cheese
¼ cup balsamic vinaigrette
An Oldways Whole Grains Council recipe, courtesy of Shannon Evins
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