This recipe is tied for our favorite quinoa recipe along with Quinoa Fried “Rice”! It is so simple to make and so delicious! And to top it all off it is pretty darn healthy!
1 Cup Uncooked Quinoa
2 Handfuls of Baby Spinach
1 Cup of Dried Cranberries
1. Cook quinoa like box/bag tells you to. Let cool to room temperature. Place in fridge to cool. (I typically will use leftovers from the previous meal or cook it while I cook dinner the night before.)
2. Chop spinach up into small strips. Add to quinoa.
3. Add cranberries to quinoa mix. Stir together well.
You can add the balsamic vinaigrette and feta now before serving. However, Ryan and I tend to like different amounts on our own so when we serve ours we add the vinaigrette and feta.
Also, I no longer measure out the spinach and cranberries as I can eye it. Especially if we are using left over quinoa from another meal. Just add as much as you like.
This is served as a cold dish.
Until Next Time- Truly Love,