Quinoa Wilted Spinach Salad Recipe

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. 

  • 2 cups water 
  • 1 cup quinoa, rinsed 
  • 1 package (6 ounces) fresh baby spinach, torn 
  • 1/2 cup dried cranberries 
  • 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 the water to a boil. Add your quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat then fluff with a fork. In a large bowl, combine the warm quinoa, spinach and cranberries. For the dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in the onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

This recipe Yields: 10 servings. Prep/Total Time: 30 min. 

Nutritional Facts 3/4 cup equals 171 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 136 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. 

source: Taste of Home

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