Summer Quinoa Salad
Ingredients
- 1 pint cherry tomatoes
- 5 oz spinach
- 1/2 cup pine nuts (optional)
- 4 oz crumbled goat cheese (optional)
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- S&P to taste
- 1 cup quinoa (uncooked)
Instructions
- In a large pot bring 1 cup quinoa and 2 cups water to a boil. Cover pot and lower heat to simmer. Cook ~20 minutes or until water is absorbed. Set aside to cool. Store.
- Halve 1 pint cherry tomatoes.
- Whisk together: 1/2 cup olive oil and 1/4 cup balsamic vinegar.
- In a large bowl toss cooked quinoa, 5 oz spinach leaves, halved cherry tomatoes and balsamic dressing.
- Top each serving w/ crumbled goat cheese and pine nuts (optional).