Quinoa & Spinach Salad

The dressing used here is also available as a standalone recipe: Quinoa & Spinach Salad Dressing.

Ingredients

• 2 cups (480 ml) water
• 1 cup (240 ml) quinoa, rinsed
• 1 package (6 ounces) fresh baby spinach, torn
• 1/2 cup (120 ml) dried cranberries
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) orange juice
• 1 tablespoon (15 ml) red wine vinegar
• 1 tablespoon (15 ml) maple syrup
• 1/2 teaspoon (2.5 ml) salt
• 1/8 teaspoon (0.5 ml) pepper
• 1 green onion, finely chopped
• 1/2 cup (120 ml) chopped pecans, toasted

Method

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