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
Quinoa Wilted Spinach Salad
Quinoa Wilted Spinach Salad
Prep Time
15 min
Cook Time
15 min
Yield
10 servings
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- 1 package (6 ounces) fresh baby spinach, torn
- 1/2 cup dried cranberries
- DRESSING:
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 green onion, finely chopped
- 1/2 cup chopped pecans, toasted
Directions
- 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.
- 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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