This is such a refreshing, simple and wonderful Italian quinoa salad. It’s satisfying without being heavy for a light lunch or dinner starter.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE SALAD:
- 2-¼ cups chicken stock
- 1-¼ cup raw quinoa
- 1 dash Olive oil
- 8 ounces, weight White mushrooms, thinly sliced
- 1 pint Cherry tomatoes, halved
- 1 cup Baby spinach, packaged
- 1 pinch Salt
- 1 pinch Freshly cracked black pepper
- 1 pinch garlic powder
- 1 tbsp Grated parmesan
- FOR SCREWING:
- 1 whole Lemon, Zest And Juice
- ¼ teaspoons Dijon Mustard
- ⅓ cups Olive oil
Preparation
Take a medium saucepan and bring the broth to a boil on the stove. Once boiling, stir in quinoa. Put a lid on the pan and lower the heat. Let the quinoa cook for 12 to 15 minutes, until it is tender and the little tendrils come out. When done, stir it with a fork. While the quinoa cooks, prepare the rest of the salad. Get out a skillet and heat the olive oil over medium-high heat. Add mushrooms and tomatoes and cook until tender for about 6-7 minutes. Then add the spinach and let it simmer, followed by the seasoning of salt, pepper and garlic powder. Finally, add the cheese to melt it. Stir everything well and set aside.
Make it easy dressing Next. Carefully whisk the lemon zest, lemon juice and Dijon mustard in a bowl. Then slowly pour in the olive oil while continuing to whisk until you get a beautiful pale yellow. dressing. Take quinoa and dressing and toss them both in the pan of vegetables. Then you have three options. You can serve it hot immediately, leave it outside and serve it at room temperature, or refrigerate it in an airtight container up to a day in advance! It’s so versatile.
