Spinach and Cashew Quinoa

Enjoy the subtly sweet and fresh experience of quinoa tossed with fresh herbs, spinach, tart cranberries, and toasted cashews. The result is a side dish that your dinner guests will return to for more.

Serves: 1-2

Prep time: 10 minutes


  • 3 cups freshly cooked quinoa, hot
  • 1/4 cup fresh lemon juice only
  • 1/4 cup extra-virgin olive oil
  • 6 cups baby spinach
  • 1/2 cup mint, chopped
  • 1/4 cup fresh dill, finely chopped
  • 1 cup toasted cashews, roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta


Preheat the oven to 425 degrees. In a small bowl, whisk lemon juice, olive oil, dill, and salt and pepper to taste. In a large bowl, combine spinach, mint, cashews, cranberries and quinoa. Toss gently with the lemon mixture and cover. Allow the steam from the quinoa to wilt the spinach and then garnish with feta.

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