Average: 0 (0 votes)
Active time
10 minutes
Total time
40 minutes
4 servings
Serving Size
1/4 recipe


1 cup quinoa

5 ounces arugula

4 ounces goat cheese, crumbled or diced

¼ cup shelled pistachios


Quick Pickled Red Onions:

½ small red onion, thinly sliced

¾ cup apple cider vinegar

1 cup hot water

1 teaspoon honey

⅛ teaspoon salt



2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon honey

¼ teaspoon salt

⅛ teaspoon pepper

  1. Make the quick pickled red onions by combining the onion slices, hot water, apple cider vinegar, honey, and salt in a small bowl. Let the onion slices soak in the liquid for at least 30 minutes.
  2. In a medium pot, bring the quinoa and 2 cups of water to a boil. Cover, reduce heat to a simmer, and cook for 10-12 minutes, until the water is absorbed and the quinoa sprouts a curly “tail.”
  3. While the quinoa is cooking and the onions are pickling, make the dressing. Whisk together the olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
  4. In a large mixing bowl, combine dressing with the arugula, cooked quinoa, goat cheese, pistachios, and pickled onions. Toss until well combined, then taste and adjust seasoning if needed. To serve, divide among four dishes.

An Oldways recipe, courtesy of Kelly Toups


Calories: 390
Total Fat: 21g
Saturated Fat: 7g
Sodium: 350mg
Carbohydrate: 35g
Fiber: 5g
Total Sugar: 6g (Added Sugar: 3g)
Protein: 15g

Yield: 4 servings

Serving Size: 1/4 recipe

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