Recipe: Spinach & Quinoa Salad with Toasted Cashews and Dried Cranberries

Have you tried quinoa yet? If not, I recommend it! Nutritionally it’s a powerhouse, it has a pleasing texture and unlike many whole grains it cooks as quickly as white rice. Six O’Clock Scramble member Julia Jayne sent me a wonderful recipe for her spinach and quinoa salad recipe that inspired my own version.

SERVES: 6

SERVING SIZE: 1 1/2 cups salad + 1 1/3 tablespoons dressing

PREP + COOK: 25 minutes

• 1 cup quinoa, preferably red or tricolor
• 1/2–1 lemon, juice only (1/4 cup)
• 1/4 cup extra-virgin olive oil (preferably something light and fruity, if you have it)
• 1 teaspoon dried dill or 1/4 cup fresh dill, finely chopped
• 6 ounces baby spinach, sliced into thin strips (about 6 cups)
• 1/3 cup scallions, dark and light green parts, thinly sliced (about 4 scallions)
• 1/2 cup fresh mint leaves, chopped
• 1 cup cashews, lightly toasted, coarsely chopped, or use toasted pumpkin seeds for a nut-free alternative
• 1/2 cup dried cranberries
• 1/2 cup crumbled reduced-fat feta or goat cheese

DO AHEAD OR DELEGATE: Cook the quinoa, prepare the dressing, slice the spinach and the scallions, and toast and chop the cashews.

1. Cook the quinoa according to package directions (this can be done up to 2 days in advance).

2. In a measuring cup or medium bowl, combine the lemon juice, olive oil, and dried dill, if using it (if using fresh dill, add it with the remaining salad ingredients). (Meanwhile, warm the rolls, if you are serving them.)

3. In a large bowl, combine the remaining ingredients, except the cheese. Stir in the cooked quinoa and the dressing, then gently fold in the cheese. Season with salt and pepper to taste. Serve immediately or refrigerate for up to 3 days.

FLAVOR BOOSTER: Add 1 tablespoon seasoned rice vinegar and/or 1 teaspoon honey to the salad dressing.

NUTRITIONAL INFORMATION

(ANALYSIS FOR SALAD ONLY):

EXCHANGES / CHOICES: 1 1/2 Starch; 1/2 Fruit; 1/2 Carbohydrate; 1 Protein, lean; 2 Fat

Calories: 310; Calories from Fat: 125; Total Fat: 14 g; Saturated Fat: 3.2 g; Trans Fat: 0 g; Cholesterol: 5 mg; Sodium: 175 mg; Potassium: 540 mg; Total Carbohydrate: 38 g; Dietary Fiber: 5 g; Sugar: 10 g; Protein: 12 g; Phosphorus: 345 mg

(ANALYSIS FOR DRESSING ONLY):

EXCHANGES / CHOICES: 2 Fat

Calories: 80; Calories from Fat: 80; Total Fat: 9 g; Saturated Fat: 1.2 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 0 mg; Potassium: 10 mg; Total Carbohydrate: 1 g; Dietary Fiber: 0 g; Sugar: 0 g; Protein: 0 g; Phosphorus: 0 mg

Copyright © 2016 American Diabetes Association. From The Six O’Clock Scramble Meal Planner. Reprinted with permission from The American Diabetes Association. Photography: Linda Wolpert. Reprinted with permission from The American Diabetes Association. The Six O’Clock Scramble Meal Planner is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733.