Spinach and Quinoa Salad with Apple

If you have about 25 minutes to spend in the kitchen, Spinach and Quinoa Salad with Apple might be an awesome gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains around 11g of protein, 17g of fat, and a total of 310 calories. For $2.36 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of apple, quinoa, dried cranberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 95 people found this recipe to be yummy and satisfying. A couple people really liked this side dish. It is brought to you by Recipe Girl. With a spoonacular score of 97%, this dish is excellent. Spinach and Quinoa Salad with Apple, Quinoa Salad with Apple, Chickpeas, Toasted Almonds & Apple Cider Vinaigrette, and Spinach Quinoa Salad are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 large apple, thinly sliced*

6 cups fresh baby spinach

1/2 cup dried cranberries

4 ounces goat cheese, crumbled

1/2 cup pecans

1/2 cup uncooked quinoa

Equipment:

sauce pan

frying pan

whisk

bowl

Cooking instruction summary:

To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain the quinoa and add it to the boiling water. Reduce the heat to a low simmer, cover, and cook for 12 to 15 minutes, or until the water is absorbed. Transfer the quinoa to a bowl to cool. Meanwhile, toast the pecans: place them in a small skillet over medium-low heat and cook until fragrant, stirring often. Watch them carefully as they can go from toasted to burned quickly. Set aside. To make the dressing: In a small bowl, whisk together all of the dressing ingredients. To assemble the salad, place the spinach in a large bowl. Add the cooled quinoa, apple slices, goat cheese, cranberries, and toasted pecans. When ready to serve the salad, toss with the dressing and serve.

 

Step by step:


1. To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain the quinoa and add it to the boiling water. Reduce the heat to a low simmer, cover, and cook for 12 to 15 minutes, or until the water is absorbed.

2. Transfer the quinoa to a bowl to cool. Meanwhile, toast the pecans: place them in a small skillet over medium-low heat and cook until fragrant, stirring often. Watch them carefully as they can go from toasted to burned quickly. Set aside. To make the dressing: In a small bowl, whisk together all of the dressing ingredients. To assemble the salad, place the spinach in a large bowl.

3. Add the cooled quinoa, apple slices, goat cheese, cranberries, and toasted pecans. When ready to serve the salad, toss with the dressing and serve.


Nutrition Information:

 

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Food Trivia

Eating an early dinner, or just skipping it altogether, may increase the amount of fat a person burns at night, a study found.

Food Joke

Surprise, surprise Rabbi Landau has always been secretly sad that he`s never been able to eat pork. So one day, he flies to a remote tropical Island and books into a hotel. “No one will find me here,” he said to himself. On the first evening, he goes to the best restaurant and orders the ‘roast pork special’. While he’s waiting, he hears someone call his name. Rabbi Landau looks up and sees one of his congregants walking towards his table. What unbelievably bad luck – the same time to visit the same restaurant on the same island! Just at that moment, the waiter puts on his table a whole roasted pig with an apple in its mouth and says, “Your special, sir.” Rabbi Landau looks up sheepishly at his congregant and says, "Would you believe it - you order an apple in this restaurant and look how they serve it!"

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