Ingredients:
• 2 cups cooked quinoa
• 2 cups spinach leaves
• 1/4 cup cranberries
• 2 pears, cored and thinly sliced
• 1/4 cup walnuts chopped
Dressing:
• 1/4 cup extra virgin olive oil
• 1 Tablespoon apple cider vinegar
• Juice from one orange
• 1 jalapeno pepper, seeded and minced
• Sea salt and pepper to taste
Directions:
• Combine the quinoa, spinach, cranberries, apple slices and almonds in a large bowl.
• Mix together all of the dressing ingredients and pour over the salad.
• Toss the salad until the dressing is evenly distributed.
• Refrigerate at least two hours before serving. Will keep in the refrigerator about four days.
Serves: 6-8
Cranberry Spinach Quinoa Salad
