Citrus, Quinoa, Ice Cream, and Spinach Salad with Brown Sugar-Brandy-Date Dressing

Serves 4

¼ cup quinoa

2 tbsp. unsalted butter, cut into chunks

2 tbsp. packed light brown sugar

¼ tsp. red chile flakes

¹/₈ tsp. cinnamon

Pinch of pepper

¼ tsp. kosher salt

Zest and juice of ¼ lemon

¾ cup halved and pitted Medjool dates

¾ tbsp. olive oil

¼ cup water

2 tbsp. brandy

3 oz. baby spinach

2 tbsp. sliced green onions

Vanilla ice cream

Toasted pecan halves

2 tbsp. crumbled feta cheese

1. Cook quinoa according to package directions.
2. Meanwhile, melt butter with sugar, chile flakes, cinnamon, pepper, and salt in a medium frying pan over high heat. Add zest, juice, dates, oil, and water and cook until mixture is simmering and comes together as a sauce, about 5 minutes.
3. Remove pan from heat and carefully add brandy. Stir to combine.
4. Toss together warm quinoa, spinach, and onions. Divide salad mixture among bowls. Place 1 scoop ice cream atop each salad. Drizzle dressing over each bowl and sprinkle with pecans and feta.