Lemony Spinach Quinoa Salad
Packed with plant based protein and fresh spring vegetables this dish will become a great go to side or meatless main in your house.
Ingredients for 4 large servings:
For Cooking Quinoa:
1-2 cups vegetable broth see directions
1 cup quinoa
2 cloves garlic minced
½ teaspoon dried oregano
⅛ teaspoon red pepper flakes optional
½ teaspoon kosher salt
Lemon Dressing:
1 lemon juice and zest
1 tablespoon capers, drained
¼ cup olive oil
1 teaspoon pepper
1 teaspoon salt
Quinoa Salad:
3 cups cooked quinoa
2 cups fresh green beans or asparagus trimmed into 2 inch pieces
4 cups fresh spinach
1 cucumber diced into half moons
¼ cup red peppers diced
Instructions:
Cooking Quinoa:
Preparing on the stove: Bring 2 cups stock, quinoa, ½ teaspoon salt, oregano, garlic, and red pepper flakes to a boil. Reduce heat to low and cover. Cook for 15 minutes, or until quinoa has absorbed liquid.
Prepare Green Beans:
Blanch green beans by bringing a large pot of water to a boil. Add in green beans and boil for 1-2 minutes and then immediately transfer to a bowl of ice water to stop the cooking process. Allow beans to cool and then drain off water and pat dry before adding to the salad.
Prepare Quinoa Salad:
1. In small bowl, combine the juice and zest of a lemon with 1 teaspoon salt, pepper, capers, and olive oil.
2. Toss the cooked quinoa, steamed green beans, spinach, cucumbers, roasted peppers, and lemon dressing together.
3. Refrigerate for 30 minutes or until ready to eat.
Notes:
The salad can be eaten immediately, but is best after several hours of refrigeration to let the flavors marry together.
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