Ingredients
- 200 g quinoa, cooked and cooled (about 1 1/2 cups)
- 100 g baby spinach (approx. 4 cups)
- 1 orange, peeled and sliced
For the vinaigrette
- 30 ml (2 tablespoons) fresh orange juice
- 15 ml (1 tablespoon) cider vinegar
- 45 ml (3 tablespoons) olive oil
- Salt and pepper to taste
Instructions
- Combine the cooked quinoa, spinach and orange slices in a salad bowl.
- Prepare vinaigrette by mixing orange juice, cider vinegar and olive oil, then season with salt and pepper.
- Pour the vinaigrette over the salad, toss and serve.
