Spinach apple quinoa salad

Ingredients

Salad:

• 1 cup (250 mL) quinoa, rinsed (about 2 cups cooked)
• ½ cup (125 mL) pomegranate seeds
• 3 cups (750 mL) baby spinach, chopped
• 1 Granny Smith apple, sliced
• ¼ cup (60 mL) walnuts, chopped
• ½ cup (125 mL) low-fat feta cheese, crumbled
• ¼ cup (60 mL) dried cranberries

Vinaigrette: 

• ¼ cup (60 mL) canola oil
• ¼ cup (60 mL) apple cider vinegar
• 2 tsp (10 mL) Dijon mustard
• 1 tbsp (15 mL) maple syrup
• ½ tsp (2.5 mL) garlic powder
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) freshly ground black pepper

 

Instructions

1. In a saucepan, bring quinoa and 2 cups of water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.
2. In a large bowl, combine pomegranate, spinach, apple, walnuts, feta and quinoa.
3. Whisk together canola oil, vinegar, mustard, maple syrup and seasonings; pour over quinoa mixture and stir to coat. Chill 30 min. before serving.
    

Notes

Tips:
Cook once, eat twice! If you enjoy quinoa, cook a double batch with 2 cups (500 mL) dry quinoa and 4 cups (1 L) water. Once cooked, divide in half, using one half for the salad and freezing the other portion for use at another time.