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| A light and delicious Middle Eastern type of salad that’s quick and easy to prepare; the quinoa provides a delicate nutty flavor that’s rich in fiber, iron, and 8 essential amino acids... |
Servings: (4)
Prep: 10 Mins.
Cook: 30 Mins.
INGREDIENTS
Quinoa – (Yields 2 cups cooked):
1 cup water
1/2 cup Organic Whole Grain Quinoa
Pinch of kosher salt
Salad and Dressing (together):
1 generous handful fresh cilantro, chopped
½ cup chopped green onions
½ red bell pepper, chopped
2 tablespoons chopped fresh mint
2 garlic clove, grated
2 tablespoons chopped fresh basil
½ cup fresh lemon juice
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
½ lb. baby spinach, stems removed
METHOD
Cook the quinoa by bringing 1 cup of water and kosher salt
to a boil in a small heavy-bottom saucepan.
Stir in 1/2 cup quinoa and bring back to a boil, cover, and cook over
medium heat for 15 minutes. Remove from
heat, fluff with a fork, re-cover, and let stand to finish cooking for 15
minutes. Let cool to room temperature.
Once quinoa is cooled, toss it together all the ingredients
in a medium bowl, except the spinach, cover, and chill for a minimum of 1 hour
for flavors to meld.
Serve by placing baby spinach equally into four serving
bowls, and top with chilled salad/dressing, (or family style by tossing the
spinach together with the other ingredients beforehand). ~ Enjoy!
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