2 c. quinoa
1 - 2 red peppers, diced
1 small package fresh baby spinach
1/2 - 1 red onion, diced
1 c. dried cranberries
4 Tbsp. Medium Extra Virgin Olive Oil
Cook quinoa (like rice: 1 cup quinoa to 1 2/3 cups water, approximately 20 minutes; optional: add a bouillon cube in the water) cool and toss with red pepper, spinach, onion and dried cranberries, and optional ingredients, if using.
For vinaigrette dressing, whisk together olive oil, vinegar and Dijon mustard.
Add salt and pepper and curry powder, if using.
Mix dressing into salad and sprinkle with shelled seeds.
Note: Try adding pine nuts, sesame seeds, or Feta cheese to your salad.
Submitted by: Suzanne Ritchot, Ste. Anne MB