With quinoa’s blank slate and using some of the Fall’s more colourful favorites you can easily create a seasonal and healthy side dish.
Wilted spinach, sweet dried cranberries and crunchy pumpkin seeds make this a great pairing for a grilled pork chop or a baked chicken breast. This recipe also keeps well in the fridge.
Cranberry, Spinach and Pumpkin Seed Quinoa Salad(serves 2-4)
1. Cook the quinoa according to package directions and drain. Place in a bowl.
2. Toast the pumpkin seeds and add to the quinoa, stir in the cranberries.
3. Heat a medium skillet to medium high heat and add the spinach along with a pinch of salt. Stir until wilted. Remove from heat and fold into the quinoa.
4. Juice the lemon and stir in along with salt and pepper to taste. Allow to sit and server at room temperature.