Sheet Pan Quinoa & Spinach Salad

20 min
8 servings
$1.28/serving

Ingredients

DRESSING

³⁄₄ cup olive oil

¹⁄₄ cup balsamic vinegar

2 tbspBalsamic Vinaigrette Dressing Mix

SALAD

¹⁄₂ cup uncooked quinoa, preferable red or rainbow

1 tbspVegetable Broth Mix, or your favourite dip mix, optional

3 clementines

1 apple, unpeeled

8 cups baby spinach

¹⁄₄ cup slivered almonds

Preparation

For dressing, using the Funnel, measure oil, vinegar, and dressing mix into a Cruet. Screw on lid; shake to mix. If making ahead, cover and refrigerate up to 1 week.
For salad, place quinoa in Multipurpose Steamer. Stir in 1 cup hot water, and broth or dip mix. Cover; microwave on high until tender and water has absorbed, 12–15 min.
Meanwhile, peel and segment clementines. Thinly slice apple.
To serve, spoon quinoa onto bottom third of Sheet Pan. Fill top part of pan with spinach, then arrange clementines and apple overtop. Sprinkle with nuts. Drizzle with ¹⁄₂ cup dressing; taste and add more if needed.

Nutritional Information

Per serving: Calories 190, Fat 12 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 17 g (Fiber 4 g, Sugars 5 g), Protein 4 g.