Spinach and wild rice salad with apple

Instructions

1. To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain the quinoa and add it to the boiling water. Reduce the heat to a low simmer, cover, and cook for 12 to 15 minutes, or until the water is absorbed. Transfer the quinoa to a bowl to cool.
2. Meanwhile, toast the nuts: place them in a small skillet over medium-low heat and cook until fragrant, stirring often. Watch them carefully as they can go from toasted to burned quickly. Set aside.
3. To make the dressing: In a small bowl, whisk together all of the dressing ingredients.
4. To assemble the salad, place the spinach in a large bowl. Add the cooled quinoa, apple slices, goat cheese, cranberries, and toasted pecans. When ready to serve the salad, toss with the dressing and serve.

• Servings : 4
• Ready in : 10 Minutes
• Course : Appetizers, Main courses
• Recipe Type : recipes for spring, Salads
• Ingredient : Apples, beef, Blueberries, Chevre cheese, Cranberries dried, Dijon mustard, Goat cheese, Ground black pepper, Honey, Lemon juice, Olive oil, Pepper, Pine nuts, Quinoa, Raisins, Salt, Spinach, Strawberry, Wild rice