Quinoa and Spinach Salad | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 cup quinoa, (red, white or multi-colored)
• 1½ cups water
• 1 teaspoon salt
• freshly ground black pepper
• 4 cups cauliflower florets ((about ½ head of cauliflower))
• olive oil
• ½ cup pomegranate seeds
• 1/3 cup toasted pecans
• 1 avocado (diced)
• 6 cups fresh baby spinach
• Lemon Vinaigrette
• 1 shallot (minced)
• ½ cup fresh lemon juice
• 2 tablespoon chopped fresh chives
• salt and pepper (to taste)
• 1 tablespoon honey
• ½ cup extra virgin olive oil