08/13/2026
Recipe of the Day!
Mediterranean Spinach and Quinoa Salad
Yield: 6 Salads
Ingredients:
Salad Dressing🥣
½ cup white balsamic vinegar
¼ cup orange juice
1 tablespoon olive oil
2½ tablespoons dill w**d
1 tablespoon basil leaves
1 tablespoon granulated sugar
11 ounces red peppers 🥗
1¼ cup quinoa, raw
1 cup water
½ cup jumbo Kalamata olives, pitted and halved
1/3 cup red onions, fresh and halved lengthwise, sliced ¼ inch
1½ cups cannellini beans, canned, rinsed and drained
1 large bag (15 ounces) baby spinach
½ cup golden raisins
2/3 cup orange sections, fresh
½ cup feta cheese, crumbled
Vegetable oil spray
Non-stick pan spray
Directions:
Salad Dressing: Whisk vinegar, orange juice, olive oil, dill, basil and sugar together until well combined. Hold refrigerated for use.
Coat peppers with vegetable oil spray. Place on baking sheet.
Roast in a preheated 425°F oven for 15 to 20 minutes or until golden brown and charred. Cool quickly, dice ½ inch and hold cold for use.
Spray baking sheet with non-stick pan spray. Spread quinoa on pan and place in a preheated 425°F oven for 5 minutes or until quinoa starts to toast.
Place water and toasted quinoa in a sauce pot. Bring to a boil. Reduce heat and simmer for 40 to 45 minutes or until tender. Remove from heat and cover quinoa. Let stand for 5 to 10 minutes to absorb remaining liquid. Cook quickly.
🥗Combine cooled quinoa, peppers, olives, onions, beans, spinach, raisins, orange segments and Salad Dressing. Toss until evenly coated. Plate immediately.
Top with feta. And enjoy!