Salad/Spinach Quinoa Salad
| 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