Quinoa Salad
Yield: Serves 4
Ingredients:
  • 1 cup quinoa
  • 2 cups water
  • 1 cup (about 160 g) grape tomatoes, halved
  • 2 garlic cloves, minced
  • 1 cup (about 20 g) washed baby spinach
  • 2 scallions (about 3/4 cup), washed and sliced
  • 1/2 cup carrot, diced
  • 4-5 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • salt & black pepper to taste
Instructions:

In a small saucepan, bring water to a boil. Add quinoa and give it a quick stir. Cover the saucepan, reduce heat to low and simmer for 15-16 minutes, or until the quinoa is tender and the water has been absorbed.

Remove from heat and let stand 5 minutes. Then fluff with a fork. Allow it to cool to room temperature.

Meanwhile, in a small bowl, whisk together garlic, olive oil, lemon juice, pepper and salt. Set the dressing aside.

In a large bowl, combine grape tomatoes, carrots, scallions and spinach.

Stir in quinoa. Pour the dressing over and toss. Serve at room temperature.

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