Winter Pomegranate Orange Quinoa Salad with Creamy Lemon Greek Yogurt Dressing

Ingredients

• 1 cup uncooked quinoa
• 3 cups chopped baby spinach
• 2 cups drained canned mandarin oranges
• 1 cup pomegranate seeds
• ¼ cup coarsely chopped pistachios
• ¼ cup crumbled feta cheese
• 3 tablespoons fresh lemon juice, (about 1 lemon)
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon minced garlic
• ½ cup plain Greek yogurt
• ⅓ cup extra virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Steps

1. 1

   Cook 1 cup uncooked quinoa according to the directions on the package. Once cooked, set it aside to cool for 10 minutes.

2. 2

   Add the cooked and cooled quinoa, 3 cups chopped baby spinach, 2 cups drained canned mandarin oranges, and 1 cup pomegranate seeds to a large bowl and toss together lightly.

3. 3

   Make the dressing by adding 3 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon minced garlic, ½ cup plain Greek yogurt, ⅓ cup extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to a blender or food processor and blending until smooth and creamy.

4. 4

   Drizzle your preferred amount of dressing over the salad and toss together until evenly coated. Top with ¼ cup coarsely chopped pistachios and ¼ cup crumbled feta cheese and serve immediately.