Spinach Salad with Beets, Quinoa & Goat Cheese

By á-216

Ingredients

• 1 lemon, zested and juiced
• 1 shallot, finely chopped
• 3 tablespoons EVOO
• 5 ounces baby spinach
• 3/4 cup cooked, cooled quinoa
• 2 cooked beets, peeled and cut into wedges
• 3 ounces goat cheese
• 1/2 cup walnuts

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In bowl, whisk 2 tsp. zest, 3 tbsp. juice, shallot and EVOO; season. In large bowl, toss remaining ingredients with the dressing.