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Delight Gluten-Free

The authority on gluten-free living.

Quinoa Spinach Salad with Maple Sage Vinaigrette

Quinoa Spinach Salad with Maple Sage Vinaigrette

Red quinoa with goat cheese and apricots make this sweet salad filling enough for a light meal.

This recipe is: Corn-Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free, Vegetarian

Yields: 4

Total Time: 25 mins

Prep Time: 5 mins


Ingredients
  • For the Salad
  • 1 cup red quinoa
  • 2 cups baby spinach
  • 1 cup dried apricots, chopped
  • 2 ounces goat cheese, crumbled
  • For the Maple Sage Vinaigrette
  • 2 tablespoons maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon fresh sage, minced
  • ½ cup olive oil
  • Salt, to taste
  • Pepper, to taste



Directions
  1. Cook quinoa according to package instructions. Let cool completely.
  2. Combine cooled quinoa, spinach, apricots and goat cheese in a large bowl and gently toss to combine. Set aside.
  3. In a medium-sized bowl, add maple syrup, vinegar and sage and whisk together. Gently stream in olive oil while constantly whisking. Add salt and pepper to taste.
  4. Serve salad with dressing on the side or tossed in to the salad immediately before serving.

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