3/4 cup of quinoa (equal parts black and white quinoa)
2 cups of organic, baby spinach leaves (washed and drained)
1 large Fuji apple, cored and cut into small pieces
(to taste) salt and pepper
Rinse quinoa. Place quinoa in a saucepan and add 1 1/2 cups of water. Cover and cook on a low simmer until all water is evaporated and the quinoa is tender (about 20 minutes).
Fluff with a fork and place in a large bowl. Set aside.
Slice spinach into thin strips.
Add spinach, apples and pomegranate to the quinoa and fluff. Add vinaigrette to salad and toss to coat.
Season with salt and pepper.
Maple Pomegranate Vinaigrette
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of POM (100 percent pomegranate juice)
1 tablespoon of maple syrup
In a small bowl, whisk together all ingredients in the vinaigrette.