Ingredients:

  • 1/2 cup water
  • 1/4 black quinoa
  • 1/2 cup sliced almonds
  • 4 cups baby spinach leaves
  • 3/4 crumbled light feta
  • 1/4 sliced red onion
  • 1 pomegranate, seeded
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 4 tsp honey
  • 1 tsp dijon mustard
  • salt and pepper to taste

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 350°F.  Spread the almonds on a baking sheet and toast in the oven for about 5 to 7 minutes, until they are fragrant and lightly browned.

Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salad. Whisk the vinegar, oil, honey, and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming – a gift from my sister Michelle

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