Spinach Salad with Beets, Quinoa & Goat Cheese
- 4Servings
Ingredients
- 1 lemon, zested and juiced
- 1 shallot, finely chopped
- 3 tablespoons EVOO
- 5 ounces baby spinach
- 3/4 cup cooked, cooled quinoa
- 2 cooked beets, peeled and cut into wedges
- 3 ounces goat cheese
- 1/2 cup walnuts
Preparation
In bowl, whisk 2 tsp. zest, 3 tbsp. juice, shallot and EVOO; season. In large bowl, toss remaining ingredients with the dressing.
