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.


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


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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