Quinoa Salad with Lemon-Cream Spinach

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

1. Set a large saucepan over high heat and bring the stock to a boil. While it heats, put the quinoa in a large dry skillet over medium heat and toast it until the grains start to pop and smell nutty.
2. Stir the quinoa into the stock, then add the bay leaves and salt. Return the pan to a boil, lower the heat, and cook at a simmer until the quinoa is tender and the liquid has been absorbed, 20-30 minutes.
3. While the quinoa cooks, add the parsley, olive oil, and 1 tablespoon of the lemon juice to a small food processor. Pulse until the parsley is very finely chopped.
4. In a separate bowl, mix the remaining lemon juice with the light cream, chives, and lemon zest. Add salt to taste, then pour it over the spinach in a large serving bowl and toss.
5. When the quinoa is done, toss it with the parsley vinaigrette and scallions. Add it to the spinach mixture, fold everything together gently, and serve.