A: | 3/4C quinoa |
1 1/4C water | |
1t salt | |
B: | 1T lemon juice |
1T red wine vinegar | |
1t Dijon mustard | |
1c garlic, pureed | |
2T olive oil | |
C: | 1/3C milk |
D: | 12oz spinach, fresh (1 bag) |
E: | 2oz mushrooms, sliced |
1/4C walnuts, crushed | |
1oz feta cheese, crumbled | |
2T parsley, chopped | |
1. | Cook (A) in small pot by bringing to boil, covering and simmer for 15 minutes. Transfer to serving bowl and let cool. |
2. | Combine (B) in food processor, blend. Add (C) and process a few seconds. |
3. | Place (D) on top of quinoa in bowl. Pour dressing over and toss to combine. |
4. | Top with (E) and serve. |
Servings: 8
$Id: spinach_quinoa_salad,v 1.1 2018/06/13 03:25:00 deaven Exp $
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