Begin with baby spinach leaves (proportions are up to you, or you can use my suggestions in the recipe archive — I think it’s easier and more fun just to freestyle it!). Place them in a serving bowl.

Add some chopped walnuts. You can toast these beforehand, if you like.

Slice some fresh strawberries or other colorful fruit and add them to the salad.

And chop up some scallions and add these as well. The scallions provide a nice touch of unexpected flavor in this salad.

Instead of a dressing, I like to add some brown rice vinegar to taste, along with sea salt and freshly ground black pepper.

Serve immediately and enjoy!

Serves 4

This classic salad combination is simplified here with brown rice vinegar in place of a heavier dressing. Use any fresh berries you like — I think ripe, red strawberries provide a beautiful contrast to the green spinach.

2/3 cup walnuts, toasted if desired and roughly chopped
6 cups baby spinach leaves, washed and dried
1 cup sliced fresh strawberries
3 green onions, sliced
sea salt and freshly ground black pepper to taste
brown rice vinegar to taste

Combine the walnuts, spinach, strawberries, and green onions in a large serving bowl and toss gently. Sprinkle with sea salt, freshly ground black pepper, and brown rice vinegar to taste. Serve immediately and enjoy!

Prep time: 5 minutes
Cooking time: 20 minutes
Makes 4 servings

1 1/2 cups quinoa
2 1/2 cups vegetable broth
1 tablespoon extra-virgin olive oil
zest of 2 oranges
2 tablespoons flat-leaf parsley, chopped
1/2 cup chopped, toasted walnuts

Rinse quinoa in a fine-mesh strainer. Allow to dry, then add to a cooking pot on medium-high heat. Dry-roast the grains until they are fragrant, about 1 minute.

Add broth and oil to the pot and combine with the quinoa. Bring to a boil, cover, and lower the heat. Cook on low heat until water is absorbed, about 12 minutes. Let stand for 5 minutes.

Fluff with a fork and add orange zest, parsley, and toasted walnuts.