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Sun-Dried Tomato, Spinach and Quinoa Salad
from Cookie + Kate

Name: Sun-Dried Tomato, Spinach and Quinoa Salad
Prep time: 10M
Cook time: 15M
Total time: 25M
Ingredients: 1 cup quinoa, rinsed in a fine-mesh colander; 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; Salt, to taste; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves garlic, pressed or minced; 1 teaspoon Dijon mustard; ½ teaspoon salt; Pinch of red pepper flakes; Freshly ground black pepper, to taste

Ingredients

You need 13 Ingredients

Freshly ground black pepper, to taste

Pinch of red pepper flakes

½ teaspoon salt

1 teaspoon Dijon mustard

2 cloves garlic, pressed or minced

2 tablespoons lemon juice

2 tablespoons olive oil

Salt, to taste

¼ teaspoon olive oil

⅓ cup sliced almonds

2 cups roughly chopped fresh spinach or arugula

⅓ cup oil-packed sun-dried tomatoes, drained and chopped

1 cup quinoa, rinsed in a fine-mesh colander

Steps

Showing 2 out of 4 Steps

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 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.

View the remaining steps at
Cookie + Kate

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

Recipe Overview

Prep Time:	10 mins
Cook Time:	15 mins
Total Time:	25 mins
Serves:	4 servings
Category:	Lunch
Diet:	Vegan, Egg free
Ease:	Easy
Occasion:	Weeknight, Summer, Spring, Fall, Winter