Spinach Salad with Quinoa, Toasted Pistachios and Cranberries

duration20 mins
taste_typeSavory, Sweet


  • Lemon venaigrette
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 garlic cloves , pushed through a garlic press or very well minced
  • 1/4 tsp salt
  • 1/4 cup quinoa
  • 1 cup water
  • 1/2 cup De-shelled pistachios shelled pistachios
  • 280 g baby spinach
  • 1 medium Anjou pear
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup pitted and sliced Cerignola olives


  1. For the Lemon vinaigrette, whisk all of the ingredients together.
  2. Combine the quinoa and water in a pot and bring to a boil. Once the water is boiling, turn down the heat to low, cover the pot and cook another 10 minutes, or until the quinoa has softened and the water has evaporated; set aside.
  3. Toast the pistachios in a small skillet over low heat until they are just golden brown and fragrant, 3 to 5 minutes; set aside.
  4. Place the spinach in a large bowl. Thinly slice the pear and add it to the bowl along with the cranberries and olives.
  5. Just prior to serving, add the toasted pistachios and cooked quinoa, toss with the lemon vinaigrette and season to taste with salt.
  6. Serve family style or in individual bowls or on plates.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.