Sun-Dried Tomato, Spinach, and Quinoa Salad

• servings: 4
• total time: 25 min

Ingredients

SALAD

1 cup quinoa, rinsed in a fine-mesh colander

⅓ cup oil-packed sun-dried tomatoes, drained and chopped

2 cups roughly chopped fresh spinach or arugula

⅓ cup sliced almonds

¼ teaspoon olive oil

Salt, to taste

DRESSING

2 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, pressed or minced

1 teaspoon Dijon mustard

½ teaspoon salt

Pinch of red pepper flakes

Freshly ground black pepper, to taste

Directions

1. 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.

2. 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.

3. 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.

4. 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.

Notes

https://cookieandkate.com/sun-dried-tomato-spinach-quinoa-salad-recipe/