Spinach Quinoa Salad

Yep - it’s another salad this week! It is the season and I am on a kick so enjoy this salad season with me while the greens are fresh in the garden!

I recently made a spinach salad with a terrific dressing that is now a regular menu item. But then another idea struck me, how about this same spinach salad and flavors but then add some quinoa to create a little more bulk and protein, and make it a full lunch meal to go. It was a successful experiment so now one for you to add to your list of recipes to try!

INGREDIENTS -

2 cups cooked quinoa
2 handfuls spinach, chopped
1/3 cup thinly sliced apple
2 Tbsp minced red onion
1/2 cup walnut halves, toasted
1/4 cup dried cranberries
1/4 cup goat cheese, crumbled

VINAIGRETTE -

1/3 cup extra virgin olive oil
1/4 cup champagne vinegar
2 Tbsp lemon juice
1 Tbsp dijon mustard
1 clove garlic, crushed or minced
1 Tbsp honey
1/2 tsp salt
1/4 tsp pepper

The vinaigrette will make about 1 cup, more than you need for the salad, but just set it aside because you will want use it on the next salad you make! It is really good.

Cook the quinoa in advance and allow it to cool. This makes the salad preparation so easy when it is time to make your meal, you could actually cook the quinoa a day or two in advance and totally be ready to go!

Place all of the salad ingredients in a large bowl and gently stir to combine. Add about 1/4 cup vinaigrette and blend in gently. Top with a little shaved parmesan to make it look extra special!

Such a perfect side dish, or make it your meal! These light meals on warm days can be just right. Enjoy!