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Quinoa Salad with Spinach

Spinach Quinoa Salad with Parsley and Spring Onions

Servings 4

Ingredients

  • 1 1/2 cups pre-rinsed quinoa if you buy in bulk and don't know if it's pre-rinsed, rinse the quinoa after toasting it
  • 3 cups homemade vegetable or chicken stock
  • 2 dried or fresh bay leaves
  • 1 tsp. fine sea salt
  • 1 Tbsp; freshly squeezed lemon juice
  • 1 bunch fresh parsley leaves only (2 cup loosely packed)
  • 1 Tbsp. extra-virgin olive oil
  • 3 small spring onions or scallions white parts only, trimmed, peeled, and cut into very thin rings
  • 5 ounces fresh spinach stemmed, cut into chiffonade (4 cups loosely packed)
  • Dressing
  • 1 Tbsp. lemon juice
  • 1 Tbsp. olive oil

Instructions

  1. Heat a medium saucepan over medium heat.  Add the quinoa and toast,  stirring regularly, until quinoa crackles and becomes aromatic, 3 to 5 minutes.  Pour the homemade stock into the pan.  Add the quinoa, bay leaves, and salt.  Reduce the heat to low, cover, and simmer for 20 minutes, stirring from time to time to prevent the quinoa from sticking to the pan.  Remove from the heat and let stand, covered, for 10 minutes.  Remove and discard the bay leaves.
  2. Meanwhile, in a food processor or using a sharp knife, finely chop the parsley.
  3. In a small bowl, mix together the parsley, 1 Tbsp. lemon juice and 1 Tbsp. extra-virgin olive oil.  Pour over the quinoa, add the spring onions, and toss gently to coat.  Store in an airtight container until ready to serve.
  4. At serving time, toss the spinach chiffonade with the remaining 1 Tbsp. lemon juice and 1 Tbsp. extra-virgin olive oil.  Add to the quinoa and gently toss to combine.

Recipe Notes

slightly adapted from Salad as a Meal by Patricia Wells
Serves 4