SANDRA’S LEBANESE-STYLE QUINOA (“KEEN-WA”) and SPINACH SALAD

Written By admind Thursday, April 26, 2012 Add Comment Edit

A light and delicious Middle Eastern
type of salad that’s quick and easy
to prepare; the quinoa provides a
delicate nutty flavor that’s
rich in fiber, iron,
and 8 essential amino acids...

Servings: (4)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

Quinoa – (Yields 2 cups cooked):

1 cup water

1/2 cup Organic Whole Grain Quinoa

Pinch of kosher salt

Salad and Dressing (together):

1 generous handful fresh cilantro, chopped

½ cup chopped green onions

½ red bell pepper, chopped

2 tablespoons chopped fresh mint

2 garlic clove, grated

2 tablespoons chopped fresh basil

½ cup fresh lemon juice

4 tablespoons extra virgin olive oil

½ teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

½ lb. baby spinach, stems removed

METHOD

Cook the quinoa by bringing 1 cup of water and kosher salt to a boil in a small heavy-bottom saucepan. Stir in 1/2 cup quinoa and bring back to a boil, cover, and cook over medium heat for 15 minutes. Remove from heat, fluff with a fork, re-cover, and let stand to finish cooking for 15 minutes. Let cool to room temperature.

Once quinoa is cooled, toss it together all the ingredients in a medium bowl, except the spinach, cover, and chill for a minimum of 1 hour for flavors to meld.

Serve by placing baby spinach equally into four serving bowls, and top with chilled salad/dressing, (or family style by tossing the spinach together with the other ingredients beforehand). ~ Enjoy!