Do you buy local produce through a CSA or farmer’s market? Do you grow any of your own fruits, vegetables and herbs?
Recipe: Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries
Prep Time: 5 min(s)
Cook Time: 20 min(s)
Total Time: 25 min(s)
Servings: 6, about 1 1/2 cups each
Learn about CSAs and farmer's markets, along with a recipe to try with your new fruits and vegetables!
1 cup quinoa, preferably red
1/2 – 1 lemon, juice only, 1/4 cup
1/4 cup good quality olive oil, preferably something light and fruity
6 oz. baby spinach, about 6 cups, sliced into thin strips
1/3 cup scallions, dark and light green parts, thinly sliced (about 4 scallions)
½ cup mint, chopped
¼ cup fresh dill, finely chopped, or use 1 tsp. dried dill
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 feta or goat cheese
Cook the quinoa according to package directions (this can be done up to 2 days in advance).
In a measuring cup or medium bowl, combine the lemon juice, olive oil, and dried dill, if using it.
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 it with salt and pepper to taste. Serve it immediately or refrigerate it for up to 3 days.