Apple Quinoa Spinach Salad
Turn an ordinary salad into a power spinach salad by adding protein-packed quinoa and fiber rich apples and pecans.
Servings 4
Ingredients
- 1/2 cup dry quinoa
- 5 cups fresh baby spinach
- 1 honeycrisp apple, sliced
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- Goat cheese
- 1/4 cup white balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon stone ground mustard
- Salt and pepper
Instructions
- Prepare the quinoa. Quinoa will increase four times its size when cooked. So to make one cup of cooked quinoa you’ll need to measure out 1/4 cup of dried quinoa to be cooked. You will use a 2 to 1 ratio. So you will use 1/2 cup water.
- Run cold water over the quinoa in a fine mesh strainer until the water runs clear. Add the quinoa and water to a sauce pan and bring it to a boil. Reduce the heat to a simmer and cover. Simmer for 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and allow it to cool.
- While the quinoa is simmering, prepare the dressing. Whisk together the vinegar, oil, mustard, honey, salt and pepper.
- Assembled spinach in a bowl, top with the cooled quinoa, sliced apples, pecans, cranberries and goat cheese. Before serving drizzle with the salad dressing.
Notes
I always like to make extra quinoa because it makes a delicious breakfast porridge when you want an easy and healthy breakfast.