An easy gluten-free salad that is always a crowd-pleaser!
1 pound spinach, washed, dried, stems removed
1 pint grape or cherry tomatoes, halved
2 lemons, zested (reserve the lemons for juicing over the pasta)
2 cups cooked quinoa (use the technique I shared above)
1 tablespoon extra-virgin olive oil, 1 turn of the bowl
Salt and pepper
Prepare quinoa in your rice cooker or as directed on packaging.
Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl.
Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl.
Add the zest of 2 lemons to the bowl reserve the lemons for adding juice to the sauce later.
Add hot cooked quinoa to the mixing bowl. The heat of the quinoa will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the quinoa will also release the flavor and oils in the lemon zest.
Drizzle 1 tablespoon extra-virgin olive oil and the juice of two lemons over the quinoa and toss to combine the veggies and quinoa.
Add a generous amount of salt and pepper to taste. Toss the ingredients together to combine.
Serve with grated parmesan cheese or leave plain if you are taking the salad on the go.
Recipe by The Motherload at http://momadvice.com/blog/2013/10/lemony-spinach-tomato-quinoa-salad