QUINOA, POMEGRANATE AND SPINACH SALAD
4 cups baby spinach rinsed
½ apple chopped
½ cup cooked quinoa (see how to cook here)
¼ chopped red onion
½ cup pomegranate seeds
2 tbsp crumbled blue cheese
optional: a handful of toasted (or candied) pecans
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tsp apple cider vinegar
1 tsp maple syrup (honey or agave nectar can be substituted)
½ tsp salt
¼ tsp black pepper
¼ tsp Italian seasoning
In a medium bowl place spinach, then top with quinoa, pomegranate, onions, apple and blue cheese. Add candied (or toasted) pecans (optional).
Whisk all dressing ingredients in a bowl to blend well.
Drizzle dressing over salad and serve.