I cooked quinoa last night – but it was too warm to make a salad out of it just yet. So I switched gears and went with sliders for dinner with a side of home-made coleslaw.
But tonight, we are having quinoa salad with a side dish – open-faced grilled cheese baguette. Since this is my first attempt at quinoa salad, I found a recipe here to try. Except I realize, I should not have boiled the spinach leaves. May have to go to the grocers and pick up a fresh bag of spinach leaves.
Ingredients
For the Dressing:
- 1/4Β cupΒ olive oil
- 1Β cloveΒ minced garlic
- 2Β tablespoonsΒ lemon juiceΒ 1 large lemon
- 1Β tablespoonΒ golden balsamic vinegar or champagne vinegar
- 1Β teaspoonΒ pure maple syrup or honey
- Kosher salt and black pepperΒ to taste
For the Salad:
- 2Β cupsΒ cold cooked quinoa
- 2Β cupsΒ fresh spinach leavesΒ chopped
- 1Β cupΒ chopped cucumber
- 1Β cupΒ halved grape or cherry tomatoes
- 1Β large avocadoΒ pitted, peeled, and chopped
- 2Β green onionsΒ sliced
- Kosher salt and black pepperΒ to tasteΒ {more}