Quinoa Wilted Spinach Salad

Name: Quinoa Wilted Spinach Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach, torn; 61 grams dried cranberries; 1 garlic clove, minced; 1 green onion, finely chopped; 1 Tbsp maple syrup; 3 Tbsps olive oil; 2 Tbsps orange juice; 55 grams chopped pecans, toasted; 0 teaspoons pepper; 170 grams quinoa, rinsed; 1 Tbsp red wine vinegar; 1 teaspoons salt; 473 milliliters water

You can never have too many hor d'oeuvre recipes, so give Quino From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

In a small saucepan, bring water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.

Ingredients you will need

Quinoa

Water

Remove from the heat; fluff with a fork.

In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion.

Ingredients you will need

Salt And Pepper

Orange Juice

Cranberries

Maple Syrup

Spinach

Vinegar

Garlic

Quinoa

Onion

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour over quinoa mixture; toss to coat.

Ingredients you will need

Quinoa

Sprinkle with pecans.

Ingredients you will need

Pecans

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

170grams

package fresh baby spinach, torn 61grams

dried cranberries 1

garlic clove, minced 1

green onion, finely chopped 1Tbsp

maple syrup 3Tbsps

olive oil 2Tbsps

orange juice 55grams

chopped pecans, toasted 0teaspoons

pepper 170grams

quinoa, rinsed 1Tbsp

red wine vinegar 1teaspoons

salt 473milliliters

water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Dutton-Goldfield Dutton Ranch Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 43 dollars per bottle.

Dutton-Goldfield Dutton Ranch Chardonnay

2013 was another stellar growing season in the Russian River Valley; warm spring, great flowering weather, and a long moderate ripening season. Our blocks for the Dutton Ranch blend were harvested between September 9 and October 11; the fruit was beautifully clean and ripe, and gave us wines with the acid backbone and luscious citrus and stone fruit flavors we so love from our neighborhood. This wine is about freshness and balance: in the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. In the mouth, the lusciousness of this season is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity that we love in this wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish. This is a wine that evolves in the glass and will easily reward 5 years of cellar aging, but both will be a challenge with its immediate allure.