I loved the flavors in this salad! Eat is as a side salad or add some chicken to make a meal! Feel free to use your favorite salad dressing or any store-bought balsamic or raspberry vinaigrette or make the salad dressing included with the recipe.
- 3 cups baby spinach
- 1/4 uncooked quinoa
- 1/2 cup chicken broth or water
- 1/4 cup sliced almonds, toasted
- 3 tbsp pepitas, toasted
- 1/4 cup dried cranberries
- 1/2 granny smith apple, diced
- squirt of lemon juice
- 1/4 cup olive oil
- 1/4 raspberry wine vinegar or red wine vinegar
- 1 tbsp coconut palm sugar or white sugar
- 2 tbsp raspberry jam
- 2 tsp dijon mustard
- 1/4 tsp onion powder
- 1 tsp poppy seeds
- salt and pepper to taste
Rinse quinoa and drain. This removes the bitter coating on it.
Combine quinoa and broth or water in a small pot and bring to a boil. Reduce to a simmer and let cook for 10-15 minutes or until all of the liquid is absorbed. Set aside and let cool.
Place sliced almonds and pepitas on a tray in your toaster oven and toast until lightly browned or place in a dry pan and heat, stirring frequently until lightly browned and fragrant.
Chop apple, with or without skin, and squirt with a little lemon juice. Toss to coat...this will help prevent them from turning brown.
Place spinach in a large bowl, add chopped apple, dried cranberries, toasted nuts and cooled quinoa. Toss to combine.
Combine all dressing ingredients in a small bowl or jar and mix well.
Pour dressing over salad and enjoy!
Recipe adapted from Chelsea's Messy Apron