Sheet Pan Quinoa & Spinach Salad

Sheet Pan Quinoa & Spinach Salad Sheet Pan Quinoa & Spinach Salad
  • null min prep
  • 20 minutes
  • 180 calories
  • $1.44
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 8 servings
  • Dressing
  • 3/4 C (180 ml) olive oil
  • 1/4 C (60 ml) balsamic vinegar
  • 2 Tbsp (30 ml) Balsamic Vinaigrette Dressing Mix
  • Salad
  • 1/2 C (125 ml) uncooked quinoa, preferable red or rainbow
  • 1 Tbsp (15 ml) Vegetable Broth Mix
  • 3 clementines
  • 1 apple, unpeeled
  • 8 C (2 L) baby spinach
  • 1/4 C (60 ml) slivered almonds

Preparation


 
  • For dressing, using the Funnel, measure oil, vinegar, and dressing mix into a Cruet. Screw on lid; shake to mix. If making ahead, cover and refrigerate up to 1 week.
  • For salad, place quinoa in Multipurpose Steamer. Stir in 1 cup hot water, and broth or dip mix. Cover; microwave on high until tender and water has absorbed, 12–15 min.
  • Meanwhile, peel and segment clementines. Thinly slice apple.
  • To serve, spoon quinoa onto bottom third of Sheet Pan. Fill top part of pan with spinach, then arrange clementines and apple overtop. Sprinkle with nuts. Drizzle with ½ cup dressing; taste and add more if needed.

Tip


 

TIP: Cut apple in half and scoop out seeds. Using the 4-in-1 Mandoline, thinly slice apple.

Nutritional Serving Size Per serving:
Calories 180
Fat 12 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 150 mg
Carbohydrates 15 g
Fibre 4 g
Sugar 6 g
Protein 4 g

Shop this recipe...

Funnel
$5.95
Cruet
$8.95
Sheet Pan
$25.00
Multipurpose Steamer
$50.00
Balsamic Vinaigrette Dressing Mix
$11.00
Vegetable Broth Mix
$11.50