Spinach Salad with Quinoa, Toasted Pistachios and Cranberries
Ingredients
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Lemon venaigrette
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1/4 cup olive oil
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Juice of 1 lemon
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2 garlic cloves , pushed through a garlic press or very well minced
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1/4 tsp salt
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1/4 cup quinoa
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1 cup water
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1/2 cup De-shelled pistachios shelled pistachios
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280 g baby spinach
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1 medium Anjou pear
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1/2 cup dried sweetened cranberries
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1/2 cup pitted and sliced Cerignola olives
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For the Lemon vinaigrette, whisk all of the ingredients together.
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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.
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Toast the pistachios in a small skillet over low heat until they are just golden brown and fragrant, 3 to 5 minutes; set aside.
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Place the spinach in a large bowl. Thinly slice the pear and add it to the bowl along with the cranberries and olives.
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Just prior to serving, add the toasted pistachios and cooked quinoa, toss with the lemon vinaigrette and season to taste with salt.
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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.