Nourishing Quinoa and Spinach Salad

1.Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.

4.Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and let it cool to room temperature.

5.While the quinoa is cooling, prepare the dressing by whisking together olive oil, lemon juice, honey, salt, and black pepper in a small bowl.

6.In a large salad bowl, combine the cooled quinoa, fresh spinach leaves, cherry tomatoes, red onion, feta cheese, walnuts, and dried cranberries.

7.Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.

8.Taste and adjust the seasoning with more salt and pepper if needed.

9.Serve the salad immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.