Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries - The Scramble

Ingredients

• 1 cup quinoa (preferably red)
• 1/2 - 1 lemon (juice only, 1/4 cup)
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh dill (finely chopped, or use 1 tsp. dried)
• 6 oz. baby spinach (thinly sliced (about 6 cups))
• 4 scallions (dark and light green parts, thinly sliced)
• 1/2 cup fresh mint (chopped)
• 1 cup cashews (lightly toasted, coarsely chopped, or use toasted pumpkin seeds)
• 1/2 cup dried cranberries (preferably naturally sweetened)
• 1/2 cup crumbled feta or goat cheese