Toasted Walnut Quinoa Spinach Salad
Need a gluten free main course? Toasted Walnut Quinoa Spinach Salad could be a super recipe to try. For $3.29 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 18g of protein, 68g of fat, and a total of 830 calories. This recipe serves 2. It is brought to you by Bake Your Day. 5598 people found this recipe to be yummy and satisfying. A mixture of sesame seeds, salt, green onion, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a great spoonacular score of 100%. If you like this recipe, you might also like recipes such as Roquefort and Toasted Walnut Salad, Gorgonzolan and Toasted Walnut Salad, and Watercress and Toasted Walnut Salad.
Servings: 2
Ingredients:
1 carrot, peeled and chopped
1/2 tsp. dried parsley
1 green onion, chopped
1 tsp. honey
2 Tbs. garlic-flavored olive oil
2 tsp. olive oil
2 Tbs. freshly grated Parmesan cheese
1/2 cup rinsed quinoa
2 Tbs. red wine vinegar
1/4 tsp. salt
Salt and Pepper to taste
1 Tbs. sesame oil
1/4 tsp. sesame seeds
3 cups spinach, chopped or torn
1 cup vegetable stock
1 cup walnuts (I used California Walnuts
Equipment:
pot
frying pan
bowl
Cooking instruction summary:
In a medium stock pot, heat the olive oil over medium heat. Add the quinoa and toast for 3-4 minutes until slightly browned. Pour in the stock and salt. Bring the liquid to a boil, cover and reduce to a simmer. Continue to cook over medium heat for about 20 minutes, until all of the liquid is absorbed and the germ of the quinoa is exposed.While the quinoa cooks, toast the walnuts in a small pan over medium low heat, shaking the pan often and watching closely so the walnuts don't burn. Set aside (and snack on a few!)Place the spinach, green onion, carrots and sesame seeds in a large bowl. Toss to combine. Add the walnuts and set aside. Combine the ingredients for the dressing and mix well. When the quinoa is finished, add to the spinach mixture and toss to combine. Season with salt and pepper to taste; serve with the prepared dressing and parmesan cheese, if desired.Cassie's Notes:If you don't like quinoa, you could swap it for cooked orzo or cooked couscous.I think kale would be a great alternative to spinach too.
Step by step:
1. In a medium stock pot, heat the olive oil over medium heat.
2. Add the quinoa and toast for 3-4 minutes until slightly browned.
3. Pour in the stock and salt. Bring the liquid to a boil, cover and reduce to a simmer. Continue to cook over medium heat for about 20 minutes, until all of the liquid is absorbed and the germ of the quinoa is exposed.While the quinoa cooks, toast the walnuts in a small pan over medium low heat, shaking the pan often and watching closely so the walnuts don't burn. Set aside (and snack on a few!)
4. Place the spinach, green onion, carrots and sesame seeds in a large bowl. Toss to combine.
5. Add the walnuts and set aside.
6. Combine the ingredients for the dressing and mix well. When the quinoa is finished, add to the spinach mixture and toss to combine. Season with salt and pepper to taste; serve with the prepared dressing and parmesan cheese, if desired.Cassie's Notes:If you don't like quinoa, you could swap it for cooked orzo or cooked couscous.I think kale would be a great alternative to spinach too.
Nutrition Information:
covered percent of daily need
