Spinach Quinoa Salad with Water Chestnuts
By: Megan @olivesnthyme
Trying to eat more colors in your diet? This salad is the perfect start! Filled with colorful ingredients and flavor, it can be enjoyed year round.
3 cups leftover cooked quinoa*, cooled
2 oranges, peeled and cut into chunks
2 cups fresh baby spinach leaves
1 can Reese Sliced Water Chestnuts, drained
1/2 cup dry roasted cashews
The seeds from half a pomegranate
For the vinaigrette:
1/4 cup DaVinci extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp unpasteurized honey
1 clove garlic, minced
1 tbsp fresh thyme
1 tsp fresh rosemary
1/2 tsp salt
1/2 tsp ground black pepper