Wilted Spinach Salad with Quinoa

2 cups water      1 cup quinoa, rinsed

6 oz. fresh baby spinach, torn

1/2 cup dried cranberries

Dressing:      4 Tablsp olive oil     3 Tablsp orange juice

1 Tablsp red wine vinegar       1 Tablsp maple syrup

1 clove of garlic, minced        1/2 teasp salt    1/8 teasp black pepper

1 green onion, finely chopped

1/2 cup toasted and coarsely chopped pecans

In a small saucepan, bring water to a boil, add quinoa, reduce heat,

cover and simmer for 12-15 minutes or until the water is absorbed.

Remove from the heat and fluff with a fork.

In a large bowl, combine the warm quinoa, spinach and the cranberries.

For the dressing, whisk oil, juice, vinegar, syrup, garlic, S&P.  Blend

well, then stir in the onion.  Pour over the salad and toss well.  Sprinkle

with the nuts.  Serve to 10.

Quinoa is available at The Wellspring Health & Nutrition Store in Findlay !