Sun-Dried Tomato, Spinach and Quinoa Salad
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.8 out of 5 stars
(135)
Ingredients
4 servings
- 1 cup quinoa, rinsed in a fine-mesh colander
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
- 2 cups roughly chopped fresh spinach or arugula
- ⅓ cup sliced almonds
- ¼ teaspoon olive oil
- Salt, to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, pressed or minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
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Preparation
Step 1
To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
Step 2
Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.
Step 3
To toast the almonds: Warm ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
Step 4
Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.
Step 5
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Chef's notes
<em>Recipe inspired by a quinoa salad at Whole Foods Market.</em>
<strong>Make it nut free:
</strong> Replace the almonds with pepitas (green pumpkin seeds). Sunflower seeds might be nice, as would pine nuts if you aren’t sensitive to them (they are technically seeds).
<strong>Storage suggestions:
</strong> This quinoa will keep well, covered and refrigerated, for several days. Gently reheat or serve chilled.
