Spinach and Quinoa Salad with Apple
If you have about 25 minutes to spend in the kitchen, Spinach and Quinoa Salad with Apple might be an awesome gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains around 11g of protein, 17g of fat, and a total of 310 calories. For $2.36 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of apple, quinoa, dried cranberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 95 people found this recipe to be yummy and satisfying. A couple people really liked this side dish. It is brought to you by Recipe Girl. With a spoonacular score of 97%, this dish is excellent. Spinach and Quinoa Salad with Apple, Quinoa Salad with Apple, Chickpeas, Toasted Almonds & Apple Cider Vinaigrette, and Spinach Quinoa Salad are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 large apple, thinly sliced*
6 cups fresh baby spinach
1/2 cup dried cranberries
4 ounces goat cheese, crumbled
1/2 cup pecans
1/2 cup uncooked quinoa
Equipment:
sauce pan
frying pan
whisk
bowl
Cooking instruction summary:
To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain the quinoa and add it to the boiling water. Reduce the heat to a low simmer, cover, and cook for 12 to 15 minutes, or until the water is absorbed. Transfer the quinoa to a bowl to cool. Meanwhile, toast the pecans: place them in a small skillet over medium-low heat and cook until fragrant, stirring often. Watch them carefully as they can go from toasted to burned quickly. Set aside. To make the dressing: In a small bowl, whisk together all of the dressing ingredients. To assemble the salad, place the spinach in a large bowl. Add the cooled quinoa, apple slices, goat cheese, cranberries, and toasted pecans. When ready to serve the salad, toss with the dressing and serve.
Step by step:
1. To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain the quinoa and add it to the boiling water. Reduce the heat to a low simmer, cover, and cook for 12 to 15 minutes, or until the water is absorbed.
2. Transfer the quinoa to a bowl to cool. Meanwhile, toast the pecans: place them in a small skillet over medium-low heat and cook until fragrant, stirring often. Watch them carefully as they can go from toasted to burned quickly. Set aside. To make the dressing: In a small bowl, whisk together all of the dressing ingredients. To assemble the salad, place the spinach in a large bowl.
3. Add the cooled quinoa, apple slices, goat cheese, cranberries, and toasted pecans. When ready to serve the salad, toss with the dressing and serve.
Nutrition Information:
