2 cups water
1 cup quinoa*
2 cups slightly packed spinach
1 cup chopped seedless cucumber**
1 cup thinly sliced red cabbage
1/2 cup sliced green onions
1/2 cup chopped walnuts, toasted***
3 tablespoons walnut oil or extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon pure maple syrup
1 large garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground allspice
1. Combine water and quinoa in medium saucepan; bring to a boil over high heat. Reduce heat to medium-high and boil 5 minutes. Cover and remove from heat; let stand 15 minutes or until water is absorbed and quinoa is tender. Cool.
2. Meanwhile, combine dressing ingredients in blender; blend until almost smooth. Toss quinoa with all of the remaining salad ingredients, except walnuts, in large bowl. Toss with dressing. Let stand 30 minutes to allow flavors to blend; sprinkle with walnuts.
8 (3/4-cup) servings
PER SERVING: 190 calories, 11.5 g total fat (1 g saturated fat), 4.5 g protein, 18.5 g carbohydrate, 0 mg cholesterol, 160 mg sodium, 2.5 g fiber
TIPS: *Quinoa is a super grain, high in protein and fiber. This tiny bead-like grain cooks quickly and has a delicate flavor. It can be found in the gluten-free or natural foods area of most supermarkets.
**Seedless cucumbers, also called hothouse or English cucumbers, are thinner and longer than regular cucumbers. They're sold wrapped in plastic.
***To toast walnuts, place on baking sheet; bake at 375ºF. for 4 to 6 minutes or until pale brown and fragrant. Cool.