Preheat the oven to 350°F. Bring a medium pot of water to a boil and add the quinoa and season with salt. Simmer 9 minutes and drain well. Cool 10 minutes.

Meanwhile spread the almonds on a baking sheet and toast until golden, 6-8 minutes. Let cool.

Transfer the quinoa to a large bowl and stir in the dressing. Mix well and stir in the remaining ingredients. Season well with salt and pepper and serve at room temperature or chilled. Makes 6 cups.


1 cup multi-colored quinoa
1/3 cup Orange Mustard Dressing (recipe follows)
1/2 cup slivered almonds
2 cups washed and dried baby spinach
4 scallions, finely chopped
3 cups green seedless California grapes, halved
Freshly ground black pepper

Orange Mustard Dressing:

1/4 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons honey mustard
2 tablespoons orange juice concentrate
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


serves 6

Nutritional Information

Nutritional analysis per serving: Calories 311; Protein 8.5 g; Carbohydrate 46 g; Fat 12 g; 33% Calories from Fat; Cholesterol 0 mg; Sodium 193 mg; Potassium 491 mg; Fiber 6 g.