Here is a light and sweet salad that is the perfect side dish for a hot day. I also think this may be a staple dish I’ll bring to potluck BBQs this summer.
The weather this evening begged for a BBQ as well. Salmon or chicken would be a good accompaniment with this dish.
- 1 cup Quinoa
- 2 cups Water
- 1/3 cup Apple Cider Vinegar
- 1 Tbsp. Olive Oil
- 1 tsp. Salt
- 1 tsp. Cinnamon
- 1 Apple, cored and chopped
- 2 handfuls of spinach, roughly chopped
- 1 Carrot, finely chopped
- 1/2 cup Raisins
- 1/2 cup Dried Cherries
Put the quinoa, water, and apple cider vinegar in a medium pot over high heat. Bring the water to a boil. Turn the heat to low and put a lid on the pot. Cover the quinoa, and let cook for 18 minutes.
Once the quinoa is cooked, keep it over low heat. Add the olive oil, salt, cinnamon, apple, spinach, carrot, raisins, and dried cherries to the pot. Stir until well mixed. Cover pot for 3 minutes to let the flavours blend.
Dinner is served! It’s also a great meal to make extra of for lunch