This is about as power nutrient rich as you can get!
I created this salad as I have so much spinach growing in my garden. It was going to be a side dish but then I decided to make it into a whole meal by throwing in some quinoa. I chose black as I had some leftover in my fridge and it has a lovely crunchy texture however white or red quinoa can be substituted.
Note that this recipe requires mature large leaf spinach. It wouldn’t work with baby spinach.
Ingredients (Serves 2)
2 large handfuls of mature spinach
50g Black Quinoa
25g Dried Cranberries
1 Tbsp Tamari
1 Tbsp Sesame Oil
½ Tbsp Maple syrup
Juice of 1 Lime
Place the quinoa in a saucepan. Just cover the quinoa with water and place a lid on the pan. Bring to the boil and simmer until all the water has been absorbed. Approximately 8 Minutes for white quinoa and 12 minutes for black quinoa. The quinoa should be cooked but with a slight crunch. Place the quinoa in a sieve and run under cold water until cool.
To cook the spinach, bring an inch of water to the boil in a large saucepan with a lid.
Add the spinach and the cranberries for 1 minute only.
Drain and run cold water over the spinach until it is cool.
Squeeze the spinach in your hands removing as much water as possible. This will cause the spinach to be compact so now separate the leaves.
Mix the spinach, quinoa and cranberries together.
Mix the dressing ingredients together and pour over the spinach and lightly combine all the ingredients.
An optional extra would be to sprinkle the salad with toasted sesame seeds.