What You’ll Need:
1 bag of baby spinach
1/4 cup tri-colored quinoa, cooked
½ pint grape tomatoes, sliced in half
¼ cup candied pecans
3 Tbsp. raisins
3 Tbsp. olive oil
2 Tbsp. champagne or red wine vinegar
1 Tbsp. Dijon mustard
S&P to taste
How to Do It:
Gather all ingredients
In a large mixing bowl add spinach, quinoa, tomatoes, pecans and raisins.
In a jar, add olive oil, vinegar, Dijon, S&P. Shake to combine.
Pour ½ the dressing on the salad and gently mix to combine.
Taste. Add the rest of the dressing if necessary. Mix.
Notes: Cook the quinoa in vegetable broth or stick instead of water for added flavor