Enjoy this Spinach and Quinoa Salad with Apple as a dinner side dish or a light and healthy lunch!
INGREDIENTS:
For the Salad:
1/2 cup uncooked quinoa
1/2 cup pecans
6 cups fresh baby spinach
1 large apple, thinly sliced*
4 ounces goat cheese, crumbled
1/2 cup dried cranberries
For the Dressing:
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon Kosher salt
a pinch or two of black pepper
DIRECTIONS:
To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain the quinoa and add it to the boiling water. Reduce the heat to a low simmer, cover, and cook for 12 to 15 minutes, or until the water is absorbed. Transfer the quinoa to a bowl to cool.
Meanwhile, toast the pecans: place them in a small skillet over medium-low heat and cook until fragrant, stirring often. Watch them carefully as they can go from toasted to burned quickly. Set aside.
Full Reading: https://www.recipegirl.com/spinach-and-quinoa-salad-with-apple/
INGREDIENTS:
For the Salad:
1/2 cup uncooked quinoa
1/2 cup pecans
6 cups fresh baby spinach
1 large apple, thinly sliced*
4 ounces goat cheese, crumbled
1/2 cup dried cranberries
For the Dressing:
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon Kosher salt
a pinch or two of black pepper
DIRECTIONS:
To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain the quinoa and add it to the boiling water. Reduce the heat to a low simmer, cover, and cook for 12 to 15 minutes, or until the water is absorbed. Transfer the quinoa to a bowl to cool.
Meanwhile, toast the pecans: place them in a small skillet over medium-low heat and cook until fragrant, stirring often. Watch them carefully as they can go from toasted to burned quickly. Set aside.
Full Reading: https://www.recipegirl.com/spinach-and-quinoa-salad-with-apple/
