Dr. John Day, Cardiologist

The key to this delicious and fun Summer Quinoa Salad is to blend a variety of colors and textures. You can substitute whatever you have on hand–get creative! Toss with our Maple Pecan Dressing, or another of your favorites.

Packed with nutrients and protein, this spring salad is made with spinach and arugula, red quinoa, chickpeas, cranberries, shredded butternut squash, pumpkin seeds, sliced almonds and a bit of crumbled goat cheese.  The dressing is a tangy homemade vinaigrette of white balsamic, tahini, olive oil, honey and kosher salt. Colorful and delightful!