Heena's Signature Salad

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 4 cups mixed greens (spring mix, arugula, or baby spinach)
• 1 large red apple, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup walnuts, roughly chopped
• 1/3 cup black olives, sliced or whole
• Curry vinaigrette dressing (to taste)

Instructions

1. Cook the quinoa: Rinse quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. Allow to cool to room temperature.
2. Prepare the ingredients: While quinoa cools, wash and dry the mixed greens. Thinly slice the red apple, red onion, and black olives. Roughly chop the walnuts (or keep whole if preferred).
3. Assemble the salad: In a large salad bowl, combine the cooled quinoa, mixed greens, sliced apple, red onion, walnuts, and black olives.
4. Dress and toss: Drizzle with curry vinaigrette dressing to taste (start with about 1/4 cup and add more as desired). Toss gently until all ingredients are evenly coated.
5. Serve immediately: This salad is best enjoyed fresh. If making ahead, keep the dressing separate and toss just before serving to prevent the greens from wilting.

Tips

For extra flavor and texture, try adding shaved pecorino cheese and dried cranberries to the salad.