Wednesday, February 29, 2012

Cranberry Pecan Quinoa Salad with Spinach and Scallions

This recipe makes a huge amount- enough to share or take to a potluck. It is easy to toss together and the flavors just pop. I also like it heated after a couple of days. It's great with chicken, or as a side for soup, or even by itself for a light lunch. If you have trouble finding quinoa, you can substitute couscous.  I cook my grains in my rice cooker, and while it's cooking, I have plenty of time to get everything else ready.  Toss it all together once the quinoa is done!
This is a wonderful dish to bring to a potluck. 
Cranberry Pecan Quinoa Salad with Spinach and Scallions

1/2 c chopped pecans (toast if you like)
5-6 cups quinoa, cooked (2 cups uncooked)
2 apples, chopped into 1/2 inch cubes
1/3 c dried cranberries or cherries, chopped
2/3 c feta cheese, crumbled
6 green onions, diced- use the whole thing!
2 c fresh spinach, chopped
1/3 c olive oil
2 T lemon juice (preferably fresh)
(1 tsp diced lemon zest if you used fresh lemon)
sea salt to taste
black pepper to taste
Combine all ingredients, except olive oil and lemon juice, together in a large mixing bowl. Whisk olive oil and lemon juice together, and pour over top of salad. Toss again, season with salt and pepper to taste. 
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