Ingredients:
Salad:
2 c. quinoa
1 - 2 red peppers, diced
1 small package fresh baby spinach
1/2 - 1 red onion, diced
1 c. dried cranberries
Dressing:
4 Tbsp. Medium Extra Virgin Olive Oil
Salad:
2 c. quinoa
1 - 2 red peppers, diced
1 small package fresh baby spinach
1/2 - 1 red onion, diced
1 c. dried cranberries
Dressing:
4 Tbsp. Medium Extra Virgin Olive Oil
4 Tbsp. Honey Ginger White Balsamic
1 Tbsp. old-style Dijon mustard (or try one our Smak Dab Mustards)
salt pepper, to taste
pinch curry powder
6 Tbsp. pumpkin or sunflower seeds
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
