My idea was to post each day's quinoa recipes on the same day they were made, but that's now seeming a bit too ambitious. I'm still going to try, but the second recipe is already late! This was last night's dinner. I've been eating a salad similar to this pretty regularly all of January; I'm on a pear kick, and I think pear goes so well with goat cheese. I've actually never been that big on salads, mainly because they don't really fill me up, but the addition of quinoa to this pretty much solves that problem. I couldn't even finish the whole salad!
Feel free to sub in whatever your heart desires. This is great with apples instead of pears, raisins instead of cranberries, and spring mix instead of spinach.
Pear, Cranberry and Spinach Salad with Quinoa
serves 1 as a meal, 2 as a side
total time: 5 minutes
total hands-on time: 5 minutes
What you'll need:
2 to 3 handfuls of fresh baby spinach
1 pear, sliced
1/2 cup of prepared quinoa
2 tbsps dried cranberries
1.5 tbsps crumbled goat cheese
sprinkle of sunflower seeds
sprinkle of flax seeds
1 tbsp olive oil
1/2 tbsp apple cider vinegar
small glob of honey
sprinkling of garlic powder
1. Combine all salad ingredients except goat cheese in a large bowl and toss.
2. Make dressing (I usually make mine in a shot glass. I have no idea if that's normal or not), and pour onto salad. Add goat cheese and toss well, making sure ingredients are wet but not totally coated in dressing.
This post is part of my Three Days of Quinoa series. Check out my other recipes in the challenge: Savory Quinoa Cakes, Quinoa as Oatmeal, Spinach Quinoa Casserole,Cranberry Quinoa Muffins, and Lemony Chickpea Quinoa