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Spinach, Cranberry and Nut Quinoa (05.12.14)

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Posted at 11:43 AM, May 12, 2014
and last updated 2014-05-12 15:34:12-04
  • 1 cup quinoa, pre-rinsed
  • 2 cups water
  • 1/2 cup sliced almonds
  • 1/4 cup toasted sunflower seeds
  • 1/2 cup dried cranberries
  • 2 cups fresh spinach, torn or sliced thinly

Dressing:

  • 4 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon honey
  • Salt and Pepper to taste

 

Cook quinoa first according to directions. Set aside to cool.

Transfer cooked quinoa to a bowl. Add almonds, sunflower seeds, cranberries and half the dressing. Place in refrigerator for at least one hour to cool completely and so quinoa can absorb the dressing.

When ready to serve salad, add spinach and rest of dressing to quinoa and nut mixture. Gently toss to combine. Season with salt and pepper to taste.

Sponsor: Dan’s Market