I’m usually a leftovers-for-lunch type of girl, but sometimes a lovely salad is a nice change of pace. This one is super easy to assemble and oh-so tasty. The walnut-citrus combination is one of my new favorites, and I’ve doubled up on it here with toasted walnuts and sliced kumquats, and a dressing of walnut oil and Trader Joe’s Orange Muscat Champagne Vinegar.
Here’s the recipe (if you can even call it a recipe):
- 1 cup cooked quinoa (It takes about 20-30 minutes to cook, so throw it on the stove while you’re getting ready in the morning).
- 2 cups baby spinach
- 4-5 kumquats, halved and sliced
- 2 tablespoons toasted walnuts
- 1-2 tablespoons crumbed goat cheese
- 1-2 tablespoons walnut oil
- 1 tablespoon Trader Joe’s Orange Muscat Champagne Vinegar (or champagne or white wine vinegar and a splash of orange juice)
- salt and pepper
Assemble salad ingredients. Combine dressing ingredients. Season with salt and pepper to taste. Pack away for lunch or eat immediately.
Enjoy.
