Ingredients
2 cups water1 cup quinoa, rinsed1 package (6 ounces) fresh baby spinach, torn1/2 cup dried cranberriesDRESSING:3 tablespoons olive oil2 tablespoons orange juice1 tablespoon red wine vinegar1 tablespoon maple syrup1 garlic clove, minced1/2 teaspoon salt1/8 teaspoon pepper1 green onion, finely chopped1/2 cup chopped pecans, toasted
Preparation
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. 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. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.
