Ingredients
Instructions
Maple-Mustard Vinaigrette
- Combine Ingredients: Combine all ingredients in a food processor or blender.
- Process: Run until smooth and emulsified.
The Salad
Cook the quinoa: Rinse quinoa until the water runs clear. Simmer with water and salt for 15 minutes, until the grains are tender and the tails are visible. Drain off excess water, then steam uncovered for 5 minutes to dry the grains.
Crisp the quinoa: Spread quinoa on a rimmed sheet pan. Drizzle with olive oil and toss with smoked paprika (and cayenne if using). Bake at 325°F for 20–25 minutes, stirring halfway, until the quinoa is dry, golden, and crackly. Cool on the pan.
Candy the walnuts (while quinoa bakes): Simmer sugar and water in a small skillet. Add walnuts and cook, tossing, until the syrup is glossy and clings to the nuts. Scatter onto parchment, sprinkle with a pinch of salt, and cool until crisp.
Prep the salad: Wash and dry the spinach; segment the oranges and catch any juice; slice the onion thin; chop the mint. Optional: sear halloumi cubes in a lightly oiled skillet until golden and squeaky.
Toss and serve: In a large bowl, combine spinach, chickpeas, oranges (plus juice), onion, mint, candied walnuts, and cooled quinoa. Drizzle with vinaigrette and toss until the leaves are lightly coated and still perky. Serve immediately so the quinoa stays crunchy.
Plating & Garnishing
- Base: Mound the salad in a shallow bowl so the quinoa stays airy.
- Color: Tuck orange slices and red onion ribbons on top for contrast.
- Crunch: Sprinkle extra candied walnuts over the center for height.
- Finish: Add mint leaves and a final drizzle of vinaigrette.
Tips & Optimization
- Waste Reduction: Use leftover candied walnuts on yogurt or oatmeal, and save extra vinaigrette for roasted vegetables.
- Variations: Swap baby spinach for arugula, or add seared halloumi for a vegetarian version.