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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Protein-rich quinoa has been called the nutritional supergrain. Its light and crunchy texture makes it terrific in salads, like this well-dressed mix of colorful veggies.Merwyn Garbini, Tucson, Arizona Ingredients:
1 cup water |
1/2 cup quinoa, rinsed |
1 cup grape tomatoes, halved |
1/2 cup frozen peas, thawed |
1 small carrot, shredded |
1 shallot, minced |
2 tablespoons lemon juice |
1 tablespoon white balsamic vinegar |
1 tablespoon minced fresh parsley |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
2 teaspoons olive oil |
1-1/2 teaspoons dijon mustard |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups fresh spinach |
Directions:
1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Transfer to a large bowl; cool completely. Add the tomatoes, peas, carrot and shallot.
2. In a small bowl, combine the lemon juice, vinegar, parsley, thyme, oil, mustard, sugar, salt and pepper. Drizzle over quinoa mixture; toss to coat. Chill until serving.
3. Place spinach on a serving plate; top with quinoa salad. Yield: 4 servings.
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