Quinoa Salad with Lemon-Cream Spinach Recipe
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Category
Salads
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 cups quinoa
3 cups vegetable or chicken stock, or water
2 bay leaves
1/2 teaspoon salt, more to taste
3 tablespoon fresh lemon juice, divided
2 cups loosely packed parsley leaves, chopped
2 tablespoons olive oil
3 scallions, white part only, cut into thin rings
5 ounces fresh spinach, cut into chiffonade
1 cup light cream
1/3 cup minced fresh chives
Zest of 1 lemon
Directions
Bring stock to boil in a large saucepan over high heat. Meanwhile, in a large dry skillet, toast quinoa over medium heat until it begins to pop and becomes aromatic. Add quinoa to stock along with bay leaves and salt, bring back to a boil, then simmer until liquid is absorbed and quinoa is tender, 20-30 minutes. In the meantime, combine parsley, olive oil, and 1 tablespoon of the lemon juice in a small food processor. Process until parsley is finely chopped. Combine remaining lemon juice with light cream, chives, and lemon zest. Season to taste with salt and toss with the spinach in a large serving bowl. Toss cooked quinoa with the parsley vinaigrette and scallions. Toss gently with the spinach and serve.