Quinoa Spinach Salad

By commercecook

I made this salad with many adjustments., as you’ll see as you read the recipe. I basically had quinoa, spinach, and tomatoes when I made it. The recipe was on amindfullmom.com

Ingredients

• For the dressing:
• 2 cups vegetable or chicken broth, or water.
• 1 cup quinoa
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• (In addition, which I didn’t add to the cooking of the quinoa, 1/2 teaspoon dried oregano, 1/8 red pepper flakes)
• 2 cups green beans trimmed into 2 inch pieces ( I didn’t add.)
• 4 cups fresh spinach (I used a tub of baby spinach)
• Grape tomatoes (cut in half. As many as you want.)
• (In addition, which I didn’t add to the salad, 1 English cucumber, diced into half moons, 1/4 cup roasted red peppers, diced)
• 1 lemon juiced with zest
• 1/4 cup extra virgin olive oil
• Salt to taste
• (1 tablespoon capers. I didn’t use.)

Details

Servings 9
Adapted from

Preparation

Step 1

1. Bring broth, quinoa, 1/2 teaspoon salt, garlic, (green beans, red pepper flakes and oregano, if using) to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes or until quinoa has absorbed liquid. Allow quinoa to cool slightly, about 5 minutes. ( I made this earlier day and refrigerated. Just before serving, I reheated it in the microwave.)
2. Place spinach in a large bow and toss with cooked quinoa, mixing together allowing spinach to wilt slightly.
3. Add in tomatoes and (pepper and cucumbers, if using.)
4. In a small bowl, combine juice and zest of a lemon with 1 teaspoon salt, olive oil and (capers, if using.). Toss together.
5. Eat immediately or chill for later use. We used it immediately.