Quinoa is a fantastic whole grain that a growing number of people are learning of and loving! It is highly versatile and provides fantastic nutrients such as phosphorus, magnesium, iron, and fiber. As a vegetarian, I turn towards Quinoa quite often for its protein rich quality. It contains a full range of amino acids, meaning that it is a complete source of protein. One cup of Quinoa provides about 8 grams of protein. As an added bonus, it’s also gluten-free.
I am always looking for new ways to prepare Quinoa because I love it so much. Last fall I threw together this salad, and I loved it’s flavor and ease to make so much that I brought it to two Thanksgiving’s and one Christmas. It received rave reviews, from both foodies and skeptics!
Apple-Spinach Quinoa Salad
(Makes 10-12 Servings)
- 2 cups Quinoa
- ½ cup Dried Cranberries, chopped
- 2 Apples, chopped
- 3 cups Baby Spinach, fresh
- ¼ cup Walnuts, chopped
- Juice from 1 lemon
- Sweet Balsamic Vinaigrette to taste
Sweet Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon honey mustard (or to taste)
- 2 tablespoons honey (or to taste)
Chop dried cranberries, apples and walnuts.
Toss chopped apples in juice from 1 lemon.
Combine all ingredients in large bowl, toss lightly in dressing to taste.