Author Notes
I have had quinoa on hand for a while, as well as some yummy pickled beets and this great white stilton cheese with cranberries. While wandering in the the fridge looking for lunch one day, it struck me to combine some of my favorite salads (apple/ spinach, beet/nuts/cheese, and quinoa can pretty much go in anything)! I hope you enjoy. It makes a hearty, healthy lunch or a fantastic side for dinner and is quite versatile if you don't have specific ingredients on hand. I like to have it with a nice buttered Wasa cracker on the side, to help scoop it onto my fork! —cookiecakes
Ingredients
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1 tablespoon
Red Wine or Champagne vinegar
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1 tablespoon
Flax Oil (grapeseed or olive will sub fine)
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1 tablespoon
Orange Juice
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2 handfuls
Baby Spinach, chopped
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2
Fuji (or favorite) apples, chopped
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1/2 cup
pickled or roasted beets, chopped
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2
scallions, sliced thin
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1 cup
toasted pecans, chopped
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2 tablespoons
crumbled stilton cheese with cranberries
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2/3 cup
Cooked Red Quinoa
Directions
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Whisk together the vinegar, oil and orange juice in the bottom of a salad bowl.
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Add chopped spinach, apples, beets, scallions, pecans and cheese and toss well.
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Add warm quinoa and toss together well.
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Serve and eat!
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