Spinach Orzo Salad

1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds (or pecans)
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled (or feta)
2 tablespoons toasted quinoa (can toast in a nonstick skillet over med heat for about 5 minutes, or pop into a 350 oven for about 10 mins)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 – 1/2 cup oil (I used grapeseed oil, but canola or light olive oil will work)
salt and pepper to taste

Cook orzo according to instructions on package, set aside to cool.

In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.

adapted from: Aggie's Kitchen