Spinach Salad With Quinoa, Toasted Pistachios And Cranberries | The Jewish Week | Food & Wine

Spinach Salad With Quinoa, Toasted Pistachios And Cranberries

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Spinach Salad With Quinoa, Toasted Pistachios And Cranberries

Spinach salad with quinoa, toasted pistachios and cranberries (Megan Wolf)

Servings & Times
Yield:
  • Serves 4
Active Time:
  • 15 min
Ingredients

Ingredients:
For the lemon vinaigrette:
1/4 cup olive oil
juice of 1 lemon
2 cloves garlic, pushed through a garlic press or very well minced
1/4 teaspoon salt (or more to your taste)

For the salad:
1/4 cup quinoa
1 cup water
1/2 cup shelled pistachios
10 ounces baby spinach
1 medium Anjou pear
1/2 cup dried sweetened cranberries
1/2 cup pitted and sliced Cerignola olives
Salt to taste

Steps

To make the lemon vinaigrette: Whisk the ingredients together.

To make the salad: Combine the quinoa and water in a pot and bring to a boil. Once the water is boiling, turn down the heat to low, cover the pot and cook another 10 minutes, or until the quinoa has softened and the water has evaporated; set aside.

Toast the pistachios in a small skillet over low heat until they are just golden brown and fragrant, 3 to 5 minutes; set aside.

Place the spinach in a large bowl. Thinly slice the pear and add it to the bowl along with the cranberries and olives.

Just prior to serving, add the toasted pistachios and cooked quinoa, toss with the lemon vinaigrette and season to taste with salt.

Serve family style or in individual bowls or on plates.

Tip: Getting the garlic really finely minced or crushed will help the flavor dissipate, so that instead of biting into a piece of raw garlic, the salad is nicely seasoned with a garlic essence.