Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries
 
 
Author:
Recipe type: Main
Ingredients
  • 1 cup quinoa, preferably red
  • ½ - 1 lemon, juice only, ¼ cup
  • ¼ cup extra virgin olive oil, (preferably something light and fruity, if you have it)
  • 6 oz. baby spinach, (about 6 cups), sliced into thin strips
  • 4 scallions, dark and light green parts, thinly sliced
  • ¼ cup fresh dill, finely chopped, or use 1 tsp. dried
  • ½ cup fresh mint leaves, chopped
  • 1 cup cashews, lightly toasted, coarsely chopped, or use toasted pumpkin seeds for a nut-free alternative
  • ½ cup dried cranberries (preferably naturally sweetened)
  • ½ cup crumbled feta or goat cheese
Instructions
  1. Cook the quinoa according to package directions (this can be done up to 2 days in advance).
  2. In a measuring cup or medium bowl, combine the lemon juice, oil, and dried dill, if using it (if using fresh dill, add it with the remaining salad ingredients).
  3. In a large bowl, combine the remaining ingredients, except the cheese.
  4. Stir in the cooked quinoa and the dressing, then gently fold in the cheese.
  5. Season it with salt and pepper to taste.
  6. Serve it immediately or refrigerate it for up to 3 days.
Recipe by Meraki Lane at https://www.merakilane.com/spinach-and-quinoa-salad-with-toasted-cashews-and-dried-cranberries/