This is a fantastic salad that is quite original and most likely to please as part of your special holiday dinner or add sliced chicken breast and serve on its own as a complete meal.
In a small pot combine quinoa and water.
Bring to a boil, reduce to low and cover. Cook for 15 minutes. Remove from heat and leave covered for 5 minutes.
Combine salad dressing ingredients in a small pot over medium heat, stirring constantly with a fork or whisk. Once mixture begins to simmer remove from heat immediately – do not bring to a boil as it will splatter.
Combine salad base ingredients in a large salad bowl, including quinoa. Drizzle desired amount of the warm dressing and toss until spinach is evenly coated.
Use walnuts instead of the pecans if you are looking to save a little bit.
Don’t like mint? Then substitute with basil instead
Try this salad with 1 large apple cut into small pieces instead of the cranberries for a fresh twist