Quinoa Salad with Baby Spinach

Quinoa Salad with Baby Spinach

Quinoa Salad with Baby Spinach
Quinoa (keen-wa) is an ancient grain-like seed that originated in South America over five thousand years ago. This tiny seed is chock full of tons of valuable nutrients, including all eight essential amino acids. Add in lots of other highly beneficial attributes, vitamins and minerals, plus the fact that it’s gluten-free and easy to digest and it’s pretty easy to understand it’s recent rise in popularity.

However, quinoa is still a bit new to my diet. Mostly because I don’t know what to make with it. Slowly I’m learning how to incorporate this versatile seed into my everyday meals. This salad is bright, fresh and easy. And did I mention that it’s also tasty and healthy? Say hello bikini body!

Quinoa Salad with Baby Spinach

  • 1/2 cup quinoa
  • 1 cup chicken or vegetable broth
  • generous handful of baby spinach
  • 1 large carrot, peeled and diced
  • 1/2 cucumber, diced
  • handful of pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Following the directions on the package, cook quinoa in the chicken broth. The quinoa should come to a boil, then cover it and put it on a low simmer and let cook for 15 minutes. Once the quinoa is cooked it will absorb all the broth. Add remaining ingredients to a large resealable bowl and shake until contents are well incorporated. Serve cold.

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