May we suggest doubling this recipe? We're being quite serious. This is a seconds and thirds kind of dish. Fourths, if you consider lunch the next day. Source: recipegirl.com
Course: Main Dish
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
For the Salad:
1/2 cup uncooked quinoa
1/2 cup pecans
6 cups fresh baby spinach
1 large apple thinly sliced*
4 ounces goat cheese crumbled
1/2 cup dried cranberries
For the Dressing:
1/4 cup extra virgin olive oil
1/4 cup lemon juice freshly squeezed
2 tablespoons honey
1 1/2 teaspoons dijon mustard
1/4 teaspoon kosher salt
pinch or two black pepper
INSTRUCTIONS 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.
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.
Make the dressing:
In a small bowl, whisk together all of the dressing ingredients.
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.
If making the salad ahead, toss the apple slices with a bit of lemon juice before adding to the salad.
Add the dressing to the salad just before serving.