Spinach Quinoa Salad
Ingredients
The salad
-
3
cups
cooked quinoa
-
2
oranges
-
2
cups
fresh baby spinach leaves
-
1
can
sliced water chestnuts
-
½
cup
dry roasted cashews
-
seeds from ½
pomegranate
The vinaigrette
-
¼
cup
extra-virgin olive oil
-
2
tbsp
apple cider vinegar
-
1
tbsp
Dijon mustard
-
1
tbsp
unpasteurized honey
-
1
clove
garlic
-
1
tbsp
fresh thyme
-
1
tsp
fresh rosemary
-
½
tsp
salt
-
½
tsp
ground black pepper
Instructions
- In a large mixing bowl, combine the cooked quinoa, orange chunks, spinach leaves, sliced water chestnuts, roasted cashews, and pomegranate seeds.
- In a small container, mix the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, fresh thyme, fresh rosemary, salt, and pepper until well combined.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately or refrigerate for a couple of hours to allow flavors to meld.
Nutrition Facts (estimated)
Servings
6
Calories
281
Total fat
16g
Total carbohydrates
28g
Total protein
5g
Sodium
239mg
Cholesterol
0mg
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