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And not just because it tastes good! Aviva Goldfarb, who wrote the new cookbook The Six O'Clock Scramble, came by Tonia's Kitchen with a delicious idea for a salad, that's actually one of the more popular ones she's come across. Aviva told Tonia about her Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries. It packs quite the nutrient burst, and along with that, a symphony of flavors, from the sweet to the tart. Give it a try, and let your tastebuds hum!
1 cup quinoa, preferably red or tricolor
1/2–1 lemon, juice only (1/4 cup)
1/4 cup extra-virgin olive oil (preferably something light and fruity, if you have it)
1 teaspoon dried dill or 1/4 cup fresh dill, finely chopped
6 ounces baby spinach, sliced into thin strips (about 6 cups)
1/3 cup scallions, dark and light green parts, thinly sliced (about 4 scallions)
1/2 cup fresh mint leaves, chopped
1 cup cashews, lightly toasted, coarsely chopped, or use toasted pumpkin seeds for a nut-free alternative
1/2 cup dried cranberries
1/2 cup crumbled reduced-fat feta or goat cheese
DO AHEAD OR DELEGATE: Cook the quinoa, prepare the dressing, slice the spinach and the scallions, and toast and chop the cashews.
1. Cook the quinoa according to package directions (this can be done up to 2 days in advance).
2. In a measuring cup or medium bowl, combine the lemon juice, olive oil, and dried dill, if using it (if using fresh dill, add it with the remaining salad ingredients). (Meanwhile, warm the rolls, if you are serving them.)
3. In a large bowl, combine the remaining ingredients, except the cheese. Stir in the cooked quinoa and the dressing, then gently fold in the cheese. Season with salt and pepper to taste. Serve immediately or refrigerate for up to 3 days.
FLAVOR BOOSTER: Add 1 tablespoon seasoned rice vinegar and/or 1 teaspoon honey to the salad dressing.
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