Sheet Pan Quinoa & Spinach Salad

20 min

8 servings

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.

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.

Tips

Cut apple in half and scoop out seeds. Using the 4-in-1 Mandoline, thinly slice apple.