Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

It's no secret to my friends or to regular readers of this blog that I consider quinoa to be an absolutely essential staple grain in anyone's kitchen and diet. As simple to cook and as versatile an ingredient as ordinary white rice, quinoa's light and fluffy texture and a delicately sweet and nutty taste make it a treat on any plate even on its own. But it's an almost perfect balance of essential amino acids and proteins — rare in the plant kingdom — that make quinoa such an important food, especially for vegetarians. You just can't lose.

So it was a no-brainer for me to pick up Patricia Green and Carolyn Hemming's wonderful new quinoa cookbook, Quinoa 365: The Everyday Superfood the other day. And it was not a disappointment! Filled with beautiful color photographs and a wide selection of easy-to-follow recipes for all sorts of dishes and occasions, this book is a perfect introduction to those who have never tried quinoa before, and will provide plenty of inspiration to those who have long enjoyed this amazing grain.

This simple but colorful and delicious salad is adapted from Quinoa 365 and can serve as a side salad or as a light lunch or supper on its own. Bon appetit!

Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

Recipe by Lisa Turner Adapted from Quinoa 365: The Everyday Superfood Published on November 19, 2010 Simple, colorful, healthy and delicious quinoa salad tossed with spinach, almonds, Feta cheese and pomegranate seeds Preparation: 20 minutes Cooking time: 20 minutes Print this recipe Salad: 1/2 cup dried quinoa 1/2 cup sliced almonds 1/2 lb (225 g) baby spinach 1 red onion, sliced 1 cup sheep milk feta cheese, crumbled 1 pomegranate, seeded (1/2 to 3/4 cup) Dressing: 3 tablespoons red wine vinegar 3 tablespoons olive oil 2 teaspoons honey 1 teaspoon Dijon mustard 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: 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°F. Spread the sliced almonds 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. Serve right away. Makes 4 lunch servings or 8 side servings

Other quinoa salad recipes you may enjoy:
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus
Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini
Chickpea and Quinoa Salad with Lemon and Tahini

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij.

Audio Accompaniment: Carbon Based Life Forms.