Berry Spinach Salad

Serves: 3

Prep: 8 mins

Cook: 8 mins

Ingredients

1 cup (185g) cooked quinoa 

2 cups (400g) fresh mixed berries of choice 

4 cups (120g) baby spinach 

¹⁄₄ red onion 

1 mini cucumber or ⅛ large cucumber

4 tbsp. lemon poppyseed vinaigrette or dressing of choice

Spicy Pecans:

¹⁄₂ cup (65g) whole pecans 

1 tbsp. maple syrup 

¹⁄₈ tsp. cayenne pepper (add less to make less spicy or omit) 

¹⁄₂ tsp. ground cinnamon

pinch of salt & pepper 

Nutrition Key

Kcal	Fats	Carbs	Protein
412	22g	48g	13g

*nutrition per serving

Directions

1. Preheat the oven to 350°F (180°C). Mix the maple syrup, cayenne pepper, cinnamon, salt, and pepper into a medium-sized bowl. Add the pecans into the maple syrup mixture, stir until coated, and place them onto a baking tray lined with baking parchment. Place the tray into the oven and bake for 8 minutes.

   2. To make the salad, slice the cucumber and red onion into thin slices. If needed, slice the berries in half.

   3. To serve, split the spinach between two large bowls. Top with equal amounts of cooked quinoa, berries, cooled spicy pecans, sliced cucumbers, and sliced onions per bowl. Drizzle with dressing of choice. Serve immediately.