Spinach Salad Bowl: Filled with shaved fennel, perfectly cooked quinoa, and candied pecans. The warm orange-pecan dressing ties all the flavors together and delivers a delicious, filling salad.
When I made this recipe, I put it together with warm quinoa and the warm dressing, which slightly wilted the spinach, then we ate the salad warm, since it was a cold day. Yum! - Judith Kingsbury, Savvy Veg.
Total prep & cook time: 30 min
Yield: 4 Servings
Nutrition Data, Per Serving: 473 calories, 265 Fat Cal, 43g carbs, 31g fat, 3g saturated fat, 432mg sodium, 9g fiber, 11g protein, 6g sugars low Cholesterol, good source Vit. A, C, K, Folate, Manganese. Estimated glycemic load 20
While you rinse the quinoa, heat the broth.
Juice the orange while the nuts toast. Prepare the juice near the stove to keep an eye on the nuts.
To shave fennel, cut off the top, cut in half, then slice into very thin slices, preferably using a mandoline.
I had all the ingredients for this salad except fennel, so I just left that out. I didn't think that subbing shredded cabbage or sliced celery would work, taste wise, but shredded jicama, kohlrabi or carrot would be acceptable substitutes, imho.
Fried or baked tofu are perfect additions to boost the protein in this recipe. Walnuts would work well in place of pecans.
I mixed warm quinoa, spinach salad, candied pecans and warm dressing all together in a bowl, so the spinach wilted a bit. Then we ate it warm for lunch, and later on, chilled for supper. Not saying you have to do that, but it's an option.
The Nutrition Data was calculated with 3 Tbsp oil and salted vegetable broth. To minimize fat intake, reduce the amount of oil to 1 Tbsp. To cut down on salt, use unsalted vegetable broth.
As with most of the bowl recipes in this book, this recipe kept well in the fridge and was delicious for the next meal.
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