Sun-Dried Tomato, Spinach and Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 5 tbsp Sun Dried Tomatoes in Olive Oil, Bella Sun Luci (by RAMARAMA) 2 cup Spinach, fresh 0.33 cup, sliced Almonds 1.5 tbsp Olive Oil 6 tsp Lemon Juice 'Real Lemon' 100% juice 2 clove Garlic 1 tsp Grey Poupon Dijon Mustard
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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SCIGEEK.
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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SCIGEEK.
Nutritional Info Amount Per Serving
- Calories: 356.2
- Total Fat: 18.0 g
- Cholesterol: 0.0 mg
- Sodium: 55.6 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.6 g
- Protein: 9.4 g
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