FromÂ Quinoa 365
If youâ€™re getting on the spring cleanse bandwagon this month, greens will be the name of the game for awhile. To help you through all that spinach, kale and arugula – weâ€™ll let you in on a quick tip: accessorize your salad.
The trick to interesting, legitimately enjoyable salads is accessories. Not bangles and clutches, mind you â€“ but an array of added ingredients that provide crunch, colour and variety of texture. Key accessories in the Big Green Salad are: almonds, feta, pomegranate, and quinoa, which also happen to provide antioxidants, protein and other nutrients.
Makes 4 big servings or 6 smaller
1.Â 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.
2.Â Preheat the oven to 350F (180C). 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.
3.Â Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.Â
4.Â Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads, load up your plate and dive in!
Tweak your own Quinoa 365 recipes by picking up a copyÂ here.