Difficulty: Easy - for beginners
Dietary guidance: v v
Quinoa, 2.5 c. cooked
Spinach, 10 oz, fresh
poppy seeds, 1/4 c.
Lemon vinaigrette, prepared in food processor:
Olive oil, 1/2 c.
Lemon juice, 1/4 c.
Warm water, 1 tbsp
Honey or sugar, 1 tsp
Shallot, 1 large
1. Cook quinoa, drain, and rinse.
2. Wash spinach, remove stems, dry, and chop. Put in salad bowl.
3. Segment the lemon and toss with spinach, salt, pepper.
4. Toss the drained quinoa with spinach, spoon on about 2/3 of vinaigrette, garnish with poppy seeds.