Quinoa Cranberry Feta Spinach salad

Cook all the quinoa and prep all the ingredients.

Set up a cutting station

Tools
Fork
Med SS bowl
Whisk
Measuring spoons
Measuring cups
Chef knife and cutting station (one for the whole class

INGREDIENTS

2 cups of quinoa, cooked and cooled

1 green onions, finely sliced
1/4 large cucumber, sliced and quartered
1/2 cup dried cranberries
1/4 cup low-fat Feta cheese, crumbled
1/2 cup baby spinach, roughly chopped
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 Teaspoon lemon juice
Salt and pepper, to taste

PREPARATION

1) Combine the cooked and cooled quinoa in a bowl with the onions, cucumber, walnuts (at home),
dried cranberries, feta cheese, and spinach.

2) In a separate small bowl, combine the olive oil, balsamic vinegar, and lemon juice and whisk well.

3) Pour the dressing over the salad and toss with a fork.

4)Season with salt and pepper, as desired. Refrigerate for at least an hour (allow dressing to soak in).

5) Garnish with torn basil or a green onion or lemon wedge

You can add sliced almonds or sunflower seeds or walnuts or anything to the salad to kick it up a notch