Spinach, Pineapple & Quinoa Salad

This is a refreshing summer salad that is simple and great as a side or main dish. It does not require many ingredients; Simply cover a serving dish with baby spinach, avocado, and pineapple, add quinoa on top, drizzle with lemon vinegar, and finish with seasoned glazed walnuts and creamy feta cheese.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the glazed walnuts, in a medium skillet, melt butter over medium heat, add walnuts, mastic, salt, cinnamon and cayenne pepper, stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool. ( this can be prepared a day in advance).

Step 2

To prepare the quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes, turn off the heat and let sit covered for 5 minutes, then place it in a large bowl and let cool.

Step 3

For the dressing, in a small mixing bowl, whisk lemon juice, vinegar, honey, garlic, Dijon mustard, salt and pepper, then slowly add the olive oil, whisking vigorously until emulsified.

Step 4

To assemble the salad, place spinach leaves in a large serving bowl, toss with a few tablespoons of dressing.

Step 5

Add the chopped avocado and pineapple to the quinoa and tossing with a few more tablespoons of dressing, then place the mixture over the spinach leaves, top with crumbled feta cheese and glazed walnuts. Drizzle each serving with extra dressing.