Quinoa Wilted Spinach Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! —Sharon Ricci, Mendon, New York
Ingredients
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2 cups water
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1 cup quinoa, rinsed
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1 package (6 ounces) fresh baby spinach, torn
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1/2 cup dried cranberries
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DRESSING:
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3 tablespoons olive oil
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2 tablespoons orange juice
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1 tablespoon red wine vinegar
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1 tablespoon maple syrup
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1 garlic clove, minced
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 green onion, finely chopped
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1/2 cup chopped pecans, toasted
Directions
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1.
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.
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2.
In a large bowl, combine the warm quinoa, spinach and cranberries. 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.
Nutrition Facts
3/4 cup: 171 calories, 9g fat (1g saturated fat), 0 cholesterol, 136mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 3g protein.
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