Quinoa Salad: Almond, Blueberry, Lemon, and Arugula

Here's one of my favorite variations of quinoa salad. It's zesty, nutty, and fresh all at the same time. It's also another great recipe that will last you all week- pack it for lunch or eat it as a side dish at dinner!

Ingredients:
1/4 cup sliced almonds, toasted (10 minutes at 350 degrees, flip at the 5 minute mark)
Arugula
1/4 cup dried blueberries
2 cups cooked red quinoa (simmer 4 cups of water with 2 cups of quinoa until all the water is absorbed)

Dressing:
1 tablespoon dijon mustard
2 tablespoons olive oil
4 tablespoons lemon juice

Enjoy!

Sky