Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa, rinsed in a fine-mesh colander
  • 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 cups roughly chopped fresh spinach or arugula
  • 1/3 cup sliced almonds
  • 1/4 teaspoon olive oil
  • Salt, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste

Instruction

  • 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.
  • 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.
  • To toast the almonds: Warm 1/4 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.
  • 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.