- 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
