3⁄4 cup olive oil
1⁄4 cup balsamic vinegar
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.