Pomegranate, Almond and Feta Salad

Sorry it's been so long since I last put a post on here. I'm leaving for vacation Monday, and wanted to organize all the other aspects of my life.
Today  I'm going to a birthday party and am required to bring an item of food and quite frankly, with everything I have to do before we go, I don't have time to do anything too fancy. This salad is perfect for moments like that when you just don't have the time and quite frankly don't want to put too much effort into making a dish, but still want all the nutrients and antioxidants.
We have officially hit the cold and flu season and it's so important to protect our bodies against all the bugs flying around. As great as supplementation through vitamins can be, I'm more about setting up a wall of defense through the food I eat. This salad is perfect for that, as it's high in protein, anti-oxidants and rich in fiber, iron, vitamin C, calcium, and folic acid. It's great as a main dish if you just want something light; but is equally good to use as an appetizer or side dish.

Pomegranate, Almond and Feta Salad

1/2 cup water

1/4 cup black quinoa (red is great too)

1/2 cup sliced almonds (can be omitted with allergies)

4 cups baby spinach leaves 

3/4 cup crumbled light feta (if you're not allergic to the casein in milk, goat cheese can be an alternative)

1/4 cup sliced red onion

1 pomegranate, seeded (blueberries or blackberries work great too)

3 Tbsp red wine vinegar

3 Tbsp olive oil

4 tsp honey

1 tsp Dijon mustard

Salt and Pepper to taste

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 350. Spread the almonds on a baking sheet and toast in the oven for about 5-7 minutes, until they are fragrant and slightly browned.

Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.

Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve. 

Have a great weekend!