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Monday, February 15, 2016

Spinach Quinoa Salad with Apples, Pistachios and Feta

This was a really light, refreshing and tasty salad.  I made a huge bowl of it and will be eating it for lunch for the next couple of days.  Don't worry about it getting too soggy, because the quinoa does a nice job of absorbing the dressing, making it great as leftovers!

Serves 4-6 (or use as leftovers!)

1 Bag baby spinach
1 cup uncooked quinoa
1/4 cup crumbled feta cheese
1/4 cup chopped granny smith apples
1 shallot, minced
6-8 large basil leaves, finely chopped
1/4 cup chopped pistachios

For the dressing:

2 Tbsp honey
2 Tbsp champagne vinegar
1 Tbsp fresh lemon juice
1/4 cup olive oil
Salt & Pepper


Cook quinoa according to package (hint - I always cook in broth versus water for more flavor).  Set aside.

Toss quinoa with spinach, cheese and all other remaining ingredients.  Mix together dressing and toss with salad.  Let chill and marinate in the refrigerator at least 10 minutes before serving.

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