Cooking on Campus

A hands on culinary crash course for college students!

Wilted Spinach and Quinoa Salad

Ingredients

  • 1 egg yolk
  • 1 tablespoon rice wine
  • 1 teaspoon canola oil
  • 1 tablespoon honey
  • ½ teaspoon dried rosemary
  • 1 pinch of salt and pepper
  • 1 cup cooked quinoa
  • 3 cups fresh spinach, chopped or baby leaf
  • ½ cup cherry tomatoes, halved
  • 2 tablespoons pecans, chopped
Download Recipe PDF (437.97 KB)