Name: Sun-Dried Tomato, Spinach and Quinoa Salad Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: For Salad:; 1 cup quinoa; ⅓ cup oil-packed sun-dried tomatoes; 2 cups fresh spinach; ⅓ cup almonds; ¼ tsp olive oil; salt; For Lemon Dressing:; 2 tbsp olive oil; 2 tbsp lemon juice; 2 garlic cloves; 1 tsp dijon mustard; ½ tsp salt; pinch red pepper flakes; freshly ground black pepper

sun-dried-tomato-spinach-and-quinoa-salad-recipe

How To Make Sun-Dried Tomato, Spinach and Quinoa Salad

Enjoy the fresh, Mediterranean flavors of this quinoa salad, made with sun-dried tomatoes and spinach, dressed in lemon juice, olive oil, and pepper flakes.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

For Salad:

1cupquinoa,rinsed in a fine-mesh colander
⅓cupoil-packed sun-dried tomatoes,drained and chopped
2cupsfresh spinach,or arugula, roughly chopped
⅓cupalmonds,sliced
¼tspolive oil
salt,to taste

For Lemon Dressing:

2tbspolive oil
2tbsplemon juice
2garlic cloves,pressed or minced
1tspDijon mustard
½tspsalt
pinchred pepper flakes
freshly ground black pepper,to taste

Instructions

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 for about 15 minutes until the quinoa has absorbed all of the water. reducing heat as time goes on to maintain a gentle simmer.
Remove from heat, cover, and let the quinoa rest for 5 minutes to fluff up.

Lemon Dressing:

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 Assemble:

Toast the almonds by warming 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 to not burn, 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 a 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.