Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries
By: Sheri Wetherell
Published: April 6, 2016

We all want to eat healthy, but sometimes getting a nutritious meal on the table can be taxing. But author Aviva Golfarb solves the weeknight mealtime dilemma in her new cookbook The Six O’Clock Scramble. The book is organized into 32 weekly menu plans with main and side dishes that take 30 minutes or less to make and are healthy and delicious. The book is designed for those living with diabetes, but you don’t have to be diabetic to enjoy these tasty, good-for-you recipes like Light and Fluffy Spinach and Cheese Strata or Spicy Szechuan Green Beans and Ground Turkey. We love this fresh and easy Spinach and Quinoa Salad. It’s perfect as a side salad or add a bit of chicken breast or grilled salad and call it a meal!
	 
Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries
From “The Six O'Clock Scramble Meal Planner”, page 12
	“Have you tried quinoa yet? If not, I recommend it! Nutritionally it’s a powerhouse, it has a pleasing texture and unlike many whole grains it cooks as quickly as white rice. Six O’Clock Scramble member
	Julia Jayne sent me a wonderful recipe for her spinach and quinoa salad recipe that inspired my own
	version.” ~Aviva Goldfarb
	SERVES: 6
	SERVING SIZE: 1 1/2 cups salad + 1 1/3 tablespoons dressing
	PREP + COOK: 25 minutes
	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 orrefrigerate for up to 3 days.
 FLAVOR BOOSTER:
	Add 1 tablespoon seasoned rice vinegar and/or 1 teaspoon honey to the salad dressing.
 NUTRITIONAL INFORMATION
	(ANALYSIS FOR SALAD ONLY):
	EXCHANGES / CHOICES: 1 1/2 Starch; 1/2 Fruit; 1/2 Carbohydrate; 1 Protein, lean; 2 Fat
	Calories: 310; Calories from Fat: 125; Total Fat: 14 g; Saturated Fat: 3.2 g; Trans Fat: 0 g; Cholesterol: 5
	mg; Sodium: 175 mg; Potassium: 540 mg; Total Carbohydrate: 38 g; Dietary Fiber: 5 g; Sugar: 10 g;
	Protein: 12 g; Phosphorus: 345 mg
	(ANALYSIS FOR DRESSING ONLY):
	EXCHANGES / CHOICES: 2 Fat
	Calories: 80; Calories from Fat: 80; Total Fat: 9 g; Saturated Fat: 1.2 g; Trans Fat: 0 g; Cholesterol: 0 mg;
	Sodium: 0 mg; Potassium: 10 mg; Total Carbohydrate: 1 g; Dietary Fiber: 0 g; Sugar: 0 g; Protein: 0 g;
	Phosphorus: 0 mg
	Copyright © 2016 American Diabetes Association. From The Six O'Clock Scramble Meal Planner. Reprinted with permission from The American Diabetes Association. Photography: Linda Wolpert. Reprinted with permission from The American Diabetes Association.