Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries
Nutrient-packed quinoa, spinach, and toasted cashews make this salad a flavorful and healthy main dish or side. Perfect for meal planning!
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Cooking tools:
- Citrus press
- Oven
- Stove
- Saucepan
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Measuring spoon
- Spoon
- Spatula
- Refrigerator
- Airtight container
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
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