Because I was out playing in the garden all day today I whipped up a bowl of this Quinoa Salad with Cranberries, Spinach and Feta for dinner tonight. I don’t know what it is about the combination of these flavors, but I sure do love this salad.
2 cups Quinoa
4 cups Chicken stock
4 oz Feta cheese crumbles
2 cups Fresh spinach, chopped
1 cup Dried Cranberries
1/3 cup Ken’s Steakhouse Balsamic and Honey Salad Dressing
Place the quinoa and chicken stock in a rice cooker, turn it on and cook.
Let Quinoa cool 1 hour and place in a large bowl.
Add spinach, cranberries, feta to cooled quinoa and mix well.
Add dressing and stir to coat.
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