Spinach salad with quinoa, gorgonzola and candied walnuts


  • Duration
  • Prep Time


  • 4 cups baby spinach

  • 4 cups quinoa (cooked according to package directions)

  • 1/2 cup vinaigrette

  • 1/4 cup store-bought candied walnuts

  • 8 ounces Gorgonzola, divided

  • Coarse salt and freshly ground pepper, to taste 


  • 2 tablespoons sherry vinegar

  • 1 tablespoon grainy mustard

  • 2 teaspoons Dijon mustard

  • 8 tablespoons extra-virgin olive oil


For vinaigrette, in small bowl, whisk together all ingredients. Set aside. To serve, in large bowl, toss together first three ingredients. Divide among four plates. Garnish each with Gorgonzola. Season with salt and pepper.