Raspberry-Basil Quinoa Spinach Salad with Orange, Pecans & Goat Cheese

Directions

1. Rinse and drain the quinoa, then cook it in the broth until tender, about 15 minutes; remove from heat and cover to steam for 5 minutes.
2. Wash and dry the spinach, basil, raspberries, and other produce; prepare the orange by peeling and separating into segments, then roughly chop the flesh.
3. Thinly slice the shallot and add it to a large bowl with the spinach and orange segments.
4. Strip basil leaves from the stems; cut half into thin ribbons and add to the bowl, keeping the rest whole for the blender.
5. Hold back half of the raspberries for the salad; place the remaining berries in a blender with the basil, olive oil, red wine vinegar, dijon, honey, salt, and pepper, blending until smooth to form the dressing.
6. Spread the cooked quinoa on a baking sheet to cool for about 5 minutes, then transfer it to the bowl with the greens and citrus.
7. Coarsely chop the pecans while the quinoa cools, then sprinkle them into the bowl and toss everything together.
8. Crumble the goat cheese over the salad, drizzle with the prepared dressing, and toss again just before serving.