February 21, 2010

Sweet and Sour Spinach Salad: Part 1

Part One: Sweet and Sour Spinach Salad

Spinach (about a handful per person)
1/2 c. Quinoa, cooked and drained
1-2 sweet Oranges depending on size
Handful Sliced Almonds
Raisins or Dried Cranberries
Balsamic Vinegar
Orange Juice
Sugar (optional)

Start by cooking the Quinoa. Put one cup of water to boil and add the Quinoa in when it begins to boil. Set it to Med-Low heat while
you prepare other ingredients. Next rinse the spinach and set it aside. Peel the orange(s) and pull them into segments. Cut the segments into nice bite size pieces if they are too big.
Check on the Quinoa, which should be close to done. When the white center dot is gone they are finished. (this makes more sense once you've cooked quinoa).
Now mix up the dressing. In a small bowl mix together 2 parts Balsamic Vinegar to 1 part Orange Juice. Add a teaspoon of sugar if needed, but the dressing should be tart not sweet as the oranges and raisins will help balance out the flavor.
Once the Quinoa is done rinse it in cold water to stop it from cooking any further
then drain all water using a strainer or cheese cloth. In a serving bowl toss the spinach, oranges, quinoa,
almonds and raisins altogether. Plate up each serving and drizzle with the dressing. The finished outcome should look something
like this:

You can substitute the almonds for walnuts or pecans. In summer the raisins can be substituted for any fresh berries that are sweet.

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