Nutty Quinoa Spinach And Cranberry Salad Food

CRANBERRY QUINOA SALAD

Steps:

• Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
• Add in veggie stock and turn on heat.
• Bring to a rolling boil, then stir and turn the heat down to low and cover.
• Cook for 15 minutes covered.
• Turn off heat and let sit for about 5 minutes.
• After 5 minutes, open lid and fluff with fork.
• Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
• Pour quinoa into bowl for cooling.
• Assemble the dressing while you wait.
• Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
• Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
• Add dressing on top and mix together!
• Serve immediately or cold. This salad gets better the longer it sits in the fridge!
• Enjoy.

CRANBERRY QUINOA SALAD

Steps:

• In a large bowl, combine spinach, quinoa, cranberries, and chopped pecans.
• In a small bowl, whisk orange juice, olive oil, vinegar, and salt.
• Drizzle as much dressing into salad bowl as desired, toss to combine.
• Optional: add in chopped roasted chicken or turkey.

QUINOA WILTED SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

NUTTY QUINOA, SPINACH AND CRANBERRY SALAD

Steps:

• Cook quinoa first according to directions. Set aside to cool.
• Transfer cooked quinoa to a bowl. Add almonds, sunflower seeds, cranberries and half the dressing. Place in refrigerator for at least one hour to cool completely and so quinoa can absorb the dressing.
• When ready to serve salad, add spinach and rest of dressing to quinoa and nut mixture. Gently toss to combine. Season with coarse salt and freshly ground pepper to taste.

QUINOA CRANBERRY SALAD

Steps:

• Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
• Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
• Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
• Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
• Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
• Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
• Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
• Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.

STRAWBERRY-QUINOA SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until water is absorbed. Remove from heat; fluff with a fork. Cool slightly., In a large bowl, combine spinach, strawberries, walnuts and quinoa. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese and pepper.