Quinoa Pilaf

Serves 6

3/4 cup quinoa
2 tsps olive oil
1/4 c. diced onion
3 cloves garlic, minced
2 1/2 cups boiling water
3/4 tsp salt
1/4 tsp pepper
2 large handfuls fresh baby spinach

1. Place quinoa in a colander and rinse under cold running water.
2. Drain well.
3. In large skillet, heat oil over medium heat.
4. Add onions and garlic and cook, stirring frequently, for 2 minutes or until onions are tender.
5. Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
6. Add boiling water, salt, and pepper.
7. Reduce to a simmer, cover and cook 20 minutes or until quinoa is tender.
8. Throw spinach on top, cover and cook for 1 more minute until spinach is tender.

Spinach Salad with Mandarins and Candied Walnuts

1 bag of spinach
1 small can of mandarin oranges
1/2 c. craisins
1 avocado
1 c. walnuts
1 T. balsamic vinegar
1 T. olive oil
1/4 c. brown sugar

1. Combine the olive oil, vinegar, and brown sugar in a skillet on medium heat. Wait until it warms up and combines, about 2-3 minutes, then add the walnuts. Toast the nuts for about 2 minutes or so, stirring frequently to coat the nuts with the mixture. Turn off heat and spread walnuts on waxed paper to cool. Then chop coarsely and save for topping.

2. In a bowl, combine spinach, oranges, craisins, and avocado. You can add mushrooms too, if you like. I like to put the spinach in the bowl first, toss with dressing, then add the toppings so they don't get lost on the bottom.

3. Add candied walnuts on top and eat.

Here is the recipe for Poppy Seed Vinaigrette Dressing:

1 cup sugar
1 cup oil
2/3 c. white vinegar
2 t. Coleman's dry mustard
2 t. salt
2 t. poppy seeds
3-4 stalks green onion, diced