Quinoa spinach salad with feta, pomegranate and toasted almonds

Name: Quinoa spinach salad with feta, pomegranate and toasted almonds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

45 min

Preparation

Preparation20 min

Cook time25 min

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.