Quinoa, Spinach and Almond Salad


I think this is my new favorite salad. I just love the combination of the nutty quinoa, crisp earthy spinach, bright tomatoes and the candied almonds all come together. The salad is drizzled with a delicious balsamic dressing which tastes just amazing. This salad holds well so it is great when entertaining or taking to potluck's.


Ingredients for Quinoa, Spinach and Almond Salad:


Salad:

1 cup quinoa, rinsed well

1 cup grape tomatoes, halved

3 ounces baby spinach

1 cup candied almonds, Click HERE for recipe.


Dressing:

1/2 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1/4 minced shallot, 1 large

kosher salt

black pepper


Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. The dressing can be made earlier in the day and left covered on the counter.


Let's see what we need.


Ready to cook.

Combine the quinoa and 2 cups chicken broth in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.


Combine all of the dressing ingredients together in a small jar. Shake to combine well. If you don't have a jar just use a small bowl and a whisk or a fork. Set aside.


Once the quinoa has cooled the salad can be assembled. Add the quinoa to a large bowl and toss in the spinach and tomatoes. Sprinkle with the almonds and season with salt and pepper.


It's ready! Just drizzle with the dressing, toss, and serve. This salad is delicious. It's great as a side dish with a roast, fish or anything grilled. Leftovers make an especially tasty lunch the next day, too!


Enjoy!


2018 Cranberry Walk