Colorful Quinoa Salad

By srumbel

My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this dish together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
from tasteofhome.com

Ingredients

• DRESSING:
• 2 cups water
• 1 cup quinoa, rinsed
• 2 cups fresh baby spinach, thinly sliced
• 1 cup grape tomatoes, halved
• 1 medium cucumber, seeded and chopped
• 1 medium sweet orange pepper, chopped
• 1 medium sweet yellow pepper, chopped
• 2 green onions, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 4 teaspoons honey
• 1 tablespoon grated lime peel
• 2 teaspoons minced fresh gingerroot
• 1/4 teaspoon salt

Details

Cooking time 30mins

Preparation

Step 1

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving. Yield: 8 servings