SPINACH SALAD WITH QUINOA

INGREDIENTS

FOR THE SALAD:

• ½ cup uncooked quinoa
• ½ cup raw pecans
• 6 cups fresh baby spinach
• 1 large apple, thinly sliced*
• ½ cup dried cranberries
• 4 ounces goat cheese

FOR THE DRESSING:

• ¼ cup lemon juice
• ¼ cup extra virgin olive oil
• 2 tablespoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon Kosher salt
• a bit of black pepper

INSTRUCTIONS 

• To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain quinoa and add it to the boiling water. Reduce heat to a low simmer, cover, and cook for 12-15 minutes, until water is absorbed. Transfer quinoa to a bowl to cool.
• Meanwhile, toast the pecans by placing them in a small skillet over medium-low heat. Cook until fragrant, stirring often. Watch pecans carefully as they can go from toasted to burned quickly. Set aside.
• While the quinoa and pecans cool, make the dressing. Whisk together all dressing ingredients until well combined. Set aside.
• To assemble the salad, place the spinach in a large bowl. Add the cooled quinoa, apple slices, cranberries, and toasted pecans. Crumble on the goat cheese. When ready to serve the salad, toss with dressing and serve.