Quinoa Spinach Salad

by | Mar 28, 2018 | Recipes | 0 comments

Quinoa Spinach Salad

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”

– Lewis Gizzard

Quinoa Spinach Salad
Write a review
Save Recipe
Print
Ingredients
  1. • 1 cup uncooked quinoa
  2. • 2 cups water (or low sodium chicken broth)
  3. • 1 basket cherry tomatoes, quartered
  4. • 1 bunch fresh spinach, torn or sliced
  5. • Bragg Liquid Aminos, to taste, if desired
  6. • Sea salt and freshly ground black pepper
Dressing (shake ingredients together in a jar)
  1. • 2 Tablespoons red wine vinegar
  2. • 2 Tablespoons extra virgin olive oil
  3. • 2 cloves garlic, minced
  4. • Sea salt and freshly ground black pepper
Instructions
  1. Boil water (or low sodium chicken broth). Rinse quinoa in a fine sieve and rinse under cold water for 1 minute. Add quinoa to water, bring back to boil, reduce heat, and cover. Cook for 15-20 minutes. Fluff when done. Put in a large bowl and allow to cool at least 5 minutes.
  2. Add spinach, tomatoes, and dressing. Gently toss ingredients together. Let sit for a few minutes before serving.
  3. If you have any leftover, this dish makes a great lunch for work or school the next day!
Notes
  1. NOTE FROM NANCY: Quinoa is the only grain that is a complete protein, containing all 8 amino acids. It is easy to cook (remember to rinse it before cooking). Quinoa is very digestible, which makes it an ideal food for little kids and older adults.
Growing Healthy Kids http://growinghealthykids.org/