Thursday, September 1, 2011

Quinoa Salad

 1 cup quinoa
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)

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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