Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dry quinoa (yields 2 cups cooked)1/4 cup lemon juice 1/4 cup extra virgin olive oil6 oz. baby spinach, about 6 cups, sliced into thin strips1/3 cup scallion, dark and light green parts, thinly sliced (about 4 scallions)1/4 cup fresh mint leaves, chopped (less to taste preference)1/4 cup fresh dill, finely chopped, or use 1 tsp. dried dill1 cup cashews, lightly toasted, coarsely chopped1/2 cup dried cranberries1/2 cup crumbled feta or goat cheese
Cook the quinoa according to package directions (this can be done up to 2 days in advance).
In a glass jar with a lid, combine the lemon juice, olive oil, and dill. Shake vigorously to combine.
In a large bowl, combine the remaining ingredients, except the cheese. Stir in the cooked quinoa and the dressing, then gently fold in the cheese. Season it with salt and pepper to taste. Serve it immediately or refrigerate it for up to 3 days.
Serving Size: Makes 6 servings, 1 1/2 cups each
In a glass jar with a lid, combine the lemon juice, olive oil, and dill. Shake vigorously to combine.
In a large bowl, combine the remaining ingredients, except the cheese. Stir in the cooked quinoa and the dressing, then gently fold in the cheese. Season it with salt and pepper to taste. Serve it immediately or refrigerate it for up to 3 days.
Serving Size: Makes 6 servings, 1 1/2 cups each
Nutritional Info Amount Per Serving
- Calories: 372.7
- Total Fat: 22.2 g
- Cholesterol: 11.1 mg
- Sodium: 223.7 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 3.2 g
- Protein: 10.0 g
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