Sun-Dried Tomato, Spinach and Quinoa Salad
Ingredients
The salad
-
1
cup
quinoa, rinsed
-
⅓
cup
oil-packed sun-dried tomatoes, drained and chopped
-
2
cups
roughly chopped fresh spinach or arugula
-
⅓
cup
sliced almonds
-
¼
teaspoon
olive oil
-
to taste
salt
Lemon dressing
-
2
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
2
cloves
garlic, pressed or minced
-
1
teaspoon
Dijon mustard
-
½
teaspoon
salt
-
a pinch
red pepper flakes
-
to taste
freshly ground black pepper
Instructions
- Cook the rinsed quinoa with water in a saucepan until absorbed, about 15 minutes, then let it rest covered for 5 minutes.
- Whisk together the dressing ingredients: olive oil, lemon juice, garlic, mustard, salt, and red pepper flakes, and season with black pepper.
- Toast the almonds in a skillet with olive oil and a dash of salt until golden and fragrant.
- Fluff the cooked quinoa and transfer it to a serving bowl, then drizzle with the dressing and toss to combine.
- Add the sun-dried tomatoes and spinach, toss again, and season with additional salt and pepper if needed before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
You might also like