Quinoa Wilted Spinach Salad

I only tried quinoa for the first time a couple of months ago, but it is quickly becoming a staple in our house.  Besides the fabulous nutritional value, I love that it cooks up even more quickly than rice and adds a hearty texture to whatever dish it is in.   I tried it in a couple of salads before I came across this  tasty one from Taste of Home Healthy Cooking, and this one with its flavorful dressing and pleasant texture, is definitely staying on our keeper list.  

Click here for printable recipe. 

The ingredients:

DRESSING:  
1/4 cup olive oil
3 Tbs. orange juice
1-1/2 Tbs. red wine vinegar
1-1/2 Tbs. maple syrup
2 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 green onions, finely chopped

SALAD:
1 cup quinoa, rinsed
2 cups water
1 pkg (6-oz.) fresh baby spinach, torn
1/2 cup dried cranberries (Craisins)
1/2 cup chopped pecans, toasted

Directions:  For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt, and pepper.  Stir in green onions.  Set aside in refrigerator until ready to serve. 

For salad, in a small saucepan, bring quinoa and water to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.  Remove from heat; fluff with fork. Cover and let stand for 10 minutes. 

In a large bowl, combine the warm quinoa, spinach, and Craisins.  Pour dressing over quinoa mixture; toss to coat.  Sprinkle with toasted pecans.  Serve immediately.  Enjoy!