Quinoa Salad with Apples, Baby Spinach and Chick Peas in Maple Vinaigrette
Persons
4
Ingredients
- 1 C. Quinoa, dry
- 2 Handfuls Baby Spinach Leaves, washed and drained
- 1 Large Apple, diced
- 1/2 C. Chick Peas, drained and rinsed
- 2 Tbsp. Fresh Chopped Parsley
- Salt & Pepper, to taste
Vinaigrette
- 4 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. Balsamic Vinegar
- 2 Tbsp. Pure Maple Syrup
Instructions
- In sauce pan or rice cooker, add quinoa and 2 cups of water. Cover and cook on low simmer until all water is absorbed or evaporated and quinoa is tender. (approximately 20 min.)
- Dump cooked quinoa into large bowl.
- Mix in spinach, apples chick peas and parsley.
- In separate, small bowl, combine ingredients for vinaigrette, mix well.
- Pour vinaigrette over quinoa salad and toss gently to coat. Season with Salt and Pepper if desired.
Whip up a big batch of this Quinoa Salad with Apples, Baby Spinach and Chick Peas for a nutritious side dish! Our dietitian’s are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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