Sun-dried Tomato, Spinach and Quinoa Salad

By bdeedman

Diane's additions: 1/2 sm red pepper, diced 1/3C Craisins 2T scallions
Diane's Dressing: 1T olive oil 3/4t cumin. 1T honey 1/2t salt. black pepper

Will keep refrigerated for several days

Ingredients

• Salad
• 1 cup quinoa, rinsed in a fine-mesh colander
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 cups roughly chopped fresh spinach or arugula
• 1/3 cup sliced almonds
• 1/4 teaspoon olive oil
• Salt, to taste
• Lemon dressing
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, pressed or minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste

Preparation

Step 1

To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.
To toast the almonds: Warm ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.