1
Baby Spinach, Apple, and Quinoa Salad[1]
Ingredients
- 2 cups vegetable broth or water
- 1/2 cup quinoa
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt or salt
- 1/8 teaspoon ground black pepper
- 1/2 cup quick cooking couscous
- 1-15 oz can garbanzo beans, rinsed and drained
- 5 cups packaged baby spinach or torn spinach
- 1 cup coarsely chopped apple
- 1/2 of a small red onion, thinly sliced and separated into rings
For the dressing:
- 2/3 cup plain yogurt
- 1/3 cup bottled red wine vinaigrette salad dressing
- 2 tablespoons snipped fresh mint, cilantro, or flat-leaf parsley
- 1/4 teaspoon crushed red pepper
Instructions
- In a medium saucepan combine the broth, quinoa, cumin, salt, and pepper. Bring to boil; reduce heat to low. Simmer, covered, about 15-20 minutes or until the quinoa is tender
- Remove from heat. Stir in couscous. Cover and let stand for 5 minutes.
- Using a fork, fluff the grain mixture. Transfer to a large bowl; cool slightly. Stir in the garbanzo beans. Cover and allow mixture to chill.
- Meanwhile, prepare the dressing: In a small bowl stir together yogurt, salad dressing, mint, and pepper. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving.
- To serve, arrange the spinach on a large serving platter or in individual bowls. Spoon the grain mixture on top of the spinach. Top with apple and onion. Drizzle dressing evenly over the salad.
- https://boynton.umn.edu/sites/boynton.umn.edu/files/2019-04/SNAC-recipe-Spinach-Apple-Quinoa-Salad.pdf ↵