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.
For the Dressing:
- 1/4 cup olive oil
- 1 clove minced garlic
- 2 tablespoons lemon juice 1 large lemon
- 1 tablespoon golden balsamic vinegar or champagne vinegar
- 1 teaspoon pure maple syrup or honey
- Kosher salt and black pepper to taste