1⁄2 cup uncooked quinoa, preferable red or rainbow
1 tbsp Vegetable Broth Mix, or your favourite dip mix, optional
1 apple, unpeeled
8 cups baby spinach
1⁄4 cup slivered almonds
For dressing, using the Funnel, measure oil, vinegar, and dressing mix into a Cruet. Screw on lid; shake to mix. If making ahead, cover and refrigerate up to 1 week.
For salad, place quinoa in Multipurpose Steamer. Stir in 1 cup hot water, and broth or dip mix. Cover; microwave on high until tender and water has absorbed, 12–15 min.
Meanwhile, peel and segment clementines. Thinly slice apple.
To serve, spoon quinoa onto bottom third of Sheet Pan. Fill top part of pan with spinach, then arrange clementines and apple overtop. Sprinkle with nuts. Drizzle with 1⁄2 cup dressing; taste and add more if needed.
Per serving: Calories 190, Fat 12 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 17 g (Fiber 4 g, Sugars 5 g), Protein 4 g.
Cut apple in half and scoop out seeds. Using the 4-in-1 Mandoline, thinly slice apple.