It's with a heavy heart that I announce that I will no longer be posting on Sunday, Monday or Tuesday until the beginning of August. I put a lot of time and effort into choosing recipes, cooking, photographing and writing. With my big licensing exam coming up at the end of July, I will be cutting back starting tomorrow until August 3, when I will resume posting daily.
Here's a delectable way to use a combination of classic ingredients in a wonderful way as a cold salad that both satisfies hunger and keeps one well nourished.
A Vegetarian & Cooking! original.
-2 cups cooked quinoa
-2 small granny smith apples
-2 tablespoons toasted, chopped pecans
-2 ounces cheddar cheese, cut into small cubes
-1 tablespoon olive oil
-1 tablespoon apple cider vinegar
-1 tablespoon mustard
-1 tablespoon lemon juice
-2.5 ounces fresh, chopped spinach
-salt and pepper, to taste
First, prepare the quinoa according to the package instructions. I found this particular quinoa in the supermarket's freezer section, it was a quick microwave and done. Put the quinoa in a bowl and begin to cool in the refrigerator.
Gather the remaining ingredients. Chop the apples into thin wedges, toast and chop the pecans, dice the cheese, and rinse and chop the spinach. Set the cheese aside in the refrigerator, remove the bowl with the quinoa, and add to the quinoa the apples, pecans, oil, vinegar, mustard, lemon juice, spinach, salt, and pepper, and toss. Return the bowl to the refrigerator for half and hour.
When ready to serve, add the cheese and toss to recombine.
Every bite of this summer salad can liven the palate, with the zesty lemon juice, tart apples, salty cheese, nutty pecans, complex mustard, and the wholesome quinoa and spinach. This delicious salad delivers on taste and nutrition, and is great for leftovers.