From Quinoa 365
If you’re getting on the spring cleanse bandwagon this month, greens will be the name of the game for awhile. To help you through all that spinach, kale and arugula – we’ll let you in on a quick tip: accessorize your salad.
The trick to interesting, legitimately enjoyable salads is accessories. Not bangles and clutches, mind you – but an array of added ingredients that provide crunch, colour and variety of texture. Key accessories in the Big Green Salad are: almonds, feta, pomegranate, and quinoa, which also happen to provide antioxidants, protein and other nutrients.
Makes 4 big servings or 6 smaller
IngredientsÂ
½ cup water
¼ cup black (or red) quinoa
½ cup sliced almonds
4 cups baby spinach leaves (and/or combination of mixed greens)
¾ cup crumbled feta cheese (or goat cheese)
¼ cup sliced red onion
1 pomegranate, seeded
3 Tbsp red wine vinegar
3 Tbsp olive oil
4 tsp honey
1 tsp dijon mustard
salt and pepper to taste
Method
1. Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.
2. Preheat the oven to 350F (180C). Spread the almonds on a baking sheet and toast in the oven for about 5 to 7 minutes, until they are fragrant and lightly browned.
3. Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.Â
4. Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads, load up your plate and dive in!
Tweak your own Quinoa 365 recipes by picking up a copy here.
