Quinoa spinach salad with feta, pomegranate and toasted almonds

Ingredients

• 1/2 cup quinoa
• 1/2 cup almonds
• 1/2 lb baby spinach
• 1 red onion
• 1 cup sheep feta
• 1 pomegranate
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• fresh ground black pepper to taste

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Preparation

• Rinse and scrub the quinoa under cold running water.
• Place in a small saucepan, cover with 1 cup of fresh cold water, and leave to soak overnight.
• The following day, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
• Remove from heat, fluff with a fork, and set aside to cool.
  
• Preheat an oven to 350°. Slice the almonds and spread with the flesh side up over a baking sheet.
• Toast in the oven for 5 minutes or until the almonds are lightly browned and fragrant. Remove from heat and set aside to cool for a few minutes.
• Distribute the spinach over 4 to 8 dinner plates depending on the desired serving size. Scatter the onion, feta, almonds and pomegranate seeds over top each plate.
• In a small bowl, whisk together the dressing ingredients and drizzle over the salad servings.

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