Tuesday, April 30, 2013

Quinoa Wilted Spinach Salad

By: Taste of Home

*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! :)

-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)


-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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