…. and then drizzled with the perfect vinaigrette.
The inspiration for this salad was given to me by my friend CC.
You know how sometimes it takes a while to wrap up a conversation with a good friend? You keep saying good-bye but then your brain is suddenly flooded with everything you forgot to tell them?
Well, I was having one of these conversations (for clarity, it is almost always me who is flapping her wings at the end of a phone call about what I forgot.)
Anyways, after we said good-bye for the eighth time and I was hanging up on this particular call, I suddenly heard “WAAAAIT!!!!” from the other end of the line. “I FORGET TO TELL YOU ABOUT SALAD! Best salad ever. You NEED to try this salad.”
CC was totally right about the awesome factor of this salad. It is an especially good take-to-work salad- it’s full of super-foods and travels well. If you make the roasted beets and quinoa ahead of time, this salad assembles in under 5 minutes.
I opted to use tri-colored quinoa (my current obsession) instead of plain and also add blanched slivered almonds and cranberries for crunch and color. You can just use plain quinoa or swap out the cranberries for another dried fruit. (Dried cherries would be great!)
As a vinaigrette, I used my ultimate vinaigrette– the tangy sweetness pairs perfectly with this salad. Of course, you can use any vinaigrette with this salad but I am pretty partial to this one. :)
Quinoa and Feta Spinach Salad with Beets, Almonds and Cranberries
1/2 cup tri-colored quinoa, cooked according to package directions
2 beets, roasted, skin removed, and sliced
2 cups baby spinach leaves, washed
1/2 cup feta, crumbled
2 tbsp slivered blanched almonds
2 tbsp dried cranberries
1/3 cup vinaigrette (try my ultimate vinaigrette here)
Split the ingredients between two salads.
On a small plate, arrange the spinach leaves. Top with cooked quinoa, then sliced beets, crumbled feta, almond slivers and dried cranberries. Drizzle with vinaigrette.