Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries calories by ingredient
Number of Servings: 6
Ingredients
-
1 cup dry quinoa (yields 2 cups cooked)
1/4 cup lemon juice
1/4 cup extra virgin olive oil
6 oz. baby spinach, about 6 cups, sliced into thin strips
1/3 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 dill
1 cup cashews, lightly toasted, coarsely chopped
1/2 cup dried cranberries
1/2 cup crumbled feta or goat cheese
Tips
this recipe is delicious when served immediately, but AWESOME packed for lunch the following day! It really tastes great when the flavors have time to combine!
If you are not a fan of fresh mint, use it sparingly in this recipe. A little goes a long way.
Directions
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.
, 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.
, 1 1/2 cups each