1/2 cup spinach, sliced thin
1/4 cup green onions
1/4 cup thinly sliced celery
1/4 cup dried cranberries
1 carrot, peeled, then use potato peeler for very thin slices
2 TBS pumpkin seeds (can use pine nuts, if desired)
Dressing:
1/4 cup olive oil
2 tsp. lemon juice
2 tsp. dijon mustard, can use honey mustard
1 tsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. pepper
Cook quinoa according to pkg. directions. Let cool. Mix dressing. Chop/slice vegetables and mix into quinoa. Stir in dressing. Fold in cranberries, topping with pumpkin seeds. Chill before serving, unless you are in a hurry.
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