Sheet Pan Quinoa & Spinach Salad
Ingredients
- 3⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- 2 tbsp Balsamic Vinaigrette Dressing Mix
- 1⁄2 cup uncooked quinoa, preferable red or rainbow
- 1 tbsp Vegetable Broth Mix, or your favourite dip mix, optional
- 3 clementines
- 1 apple, unpeeled
- 8 cups baby spinach
- 1⁄4 cup slivered almonds
Preparation
- For dressing, using the Funnel, measure oil, vinegar, and dressing mix into a Cruet. Screw on lid; shake to mix. If making ahead, cover and refrigerate up to 1 week.
- For salad, place quinoa in Multipurpose Steamer. Stir in 1 cup hot water, and broth or dip mix. Cover; microwave on high until tender and water has absorbed, 12–15 min.
- Meanwhile, peel and segment clementines. Thinly slice apple.
- To serve, spoon quinoa onto bottom third of Sheet Pan. Fill top part of pan with spinach, then arrange clementines and apple overtop. Sprinkle with nuts. Drizzle with 1⁄2 cup dressing; taste and add more if needed.
Epicure Products Used
Nutritional Information
Per serving: Calories 190, Fat 12 g (Saturated 1.5 g, 0 0 g), Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 17 g (Fiber 4 g, Sugars 5 g), Protein 4 g.
Tips
Cut apple in half and scoop out seeds. Using the 4-in-1 Mandoline, thinly slice apple.