with the Quinoa Green Dinner Salad

Spring signals fresh starts and new beginnings—what better place to feel that energy than in the kitchen? Whether you’re diving into a full dinner salad or just starting with a bright side, this season is the perfect time to get creative.

This spring-inspired recipe is from my cookbook. I choose quinoa, a light, protein-rich seed that cooks up like a grain and pairs beautifully with a bevy of colorful seasonal vegetables. It’s a simple, vibrant, nutritious and delicious way to welcome the new season. One of my favorite dinner salads. Enjoy!

Note: Quinoa is best prepared a day prior.

SALAD INGREDIENTS:

3 cups red swiss

1 cup cooked quinoa

1/2 red pepper,diced

2 green onions, sliced

1 rib celery, finely diced

1 cup dried unsweetened cranberries

2 carrots, finely diced

1/4 cup walnuts, chopped

DRESSING INGREDIENTS: Whisk together

1 teaspoon ground ginger

Juice of 1 orange

1/2 teaspoon fresh lime juice

1 tablespoon flaxseed oil (optional)

1 tablespoon walnut or olive oil

Celtic sea salt and pepper to taste

PREPARATION

1. Stack swiss chard, cut lengthwise, across
2. Place quinoa, fluff with fork. Add veggies, drizzle the dressing little at a time
3. Add swiss chard, toss well add cranberries and walnuts. Toss
4. Store dressing in frig

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Till next time, Ms. Beverly