*This is a great salad! I served it as a side dish and everyone loved it. My daughter is taking the left overs to school tomorrow so that is always a good sign that it is a hit! I did make some changes....I do that a lot! :)
Ingredients:
-2 cups water
-1 cup quinoa
-1 package (6ounces) fresh baby spinach, torn (I used about 18 ounces since I love spinach. I chopped
it into small pieces)
-1/2 cup dried cranberries
Dressing Ingredients:
-3 tbsp olive oil
-2 tbsp orange juice
-1 tbsp maple syrup
-1 tbsp red wine vinegar
-1 garlic clove minced
-1/2 tsp salt
-1/8 tsp pepper
-1 green onion finely chopped (we love green onions so I used the entire bunch)
-1/2 cup chopped pecans, toasted (I used 1 cup and I bought unsalted dry toasted pecan pieces at Trader
Joe's so that saved me time)
Directions:
-In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 min until water is absorbed. Remove from the heat; fluff with a fork.
-In a large bowl, combine the warm quinoa, spinach and cranberries. Stir until the spinach wilts. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.
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