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Wilted Spinach Quinoa Salad with Cranberries and Bacon

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Love this Wilted Spinach Quinoa Salad with Cranberries and Bacon.  I could eat it alone as an entree salad or along side a nice juciy tenderlion or grilled shrimp.

Wilted Spinach Quinoa Salad with Cranberries and Bacon
Recipe type: Salad
 

Ingredients
  • 1 cup quino (cooked to package directions)
  • 1 package (6 ounces) fresh baby spinach, torn
  • 6-8 slices crispy bacon
  • ½ cup dried cranberries
  • ¼ cup green onion, finely chopped
  • ½ cup glazed walnuts pieces
  • DRESSING:
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon agave syrup
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Instructions
  1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.
  2. In a large bowl, combine the warm quinoa, spinach, green onions, bacon and cranberries.
  3. For dressing, in a small sauce pan, whisk the oil, vinegar, agave syrup, garlic, salt and pepper. Warm over moderate heat. Pour over quinoa mixture; toss to coat. Sprinkle with walnuts.

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