Quinoa Vegetable Salad

Quinoa Vegetable Salad

Makes 4 servings

This recipe is Gluten Free.

Ingredients

  • 1 cup water
  • 1/2 cup quinoa, rinsed
  • 1 cup grape tomatoes, halved
  • 1/2 cup frozen peas, thawed
  • 1 small carrot, shredded
  • 1 shallot, minced
  • 2 tbsp lemon juice
  • 1 tbsp white balsamic vinegar
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced fresh thyme or 1 teaspoon dried thyme
  • 2 tsp olive oil
  • 1-1/2 tsp Dijon mustard
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 cups fresh spinach

Directions

  1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Transfer to a large bowl; cool completely. Add the tomatoes, peas, carrot and shallot.
  2. In a small bowl, combine the lemon juice, vinegar, parsley, thyme, oil, mustard, sugar, salt and pepper. Drizzle over quinoa mixture; toss to coat. Chill until serving.
  3. Place spinach on a serving plate; top with quinoa salad.