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Recipe: Sun-Dried Tomato, Spinach and Quinoa Salad
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This simple spinach quinoa salad is full of fresh flavours including lemon, sun-dried tomatoes and toasted almonds! Perfect for your post-CNY healthy lifestyle.
INGREDIENTS:
Salad
- 1 cup quinoa, rinsed
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
- 2 cups roughly chopped fresh spinach
- ⅓ cup sliced almonds
- ¼ teaspoon olive oil
- Salt, to taste
Lemon dressing
- 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
INSTRUCTIONS:
To cook the quinoa:
1. Combine the rinsed quinoa and 2 cups water in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat and 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.
3. Cool the quinoa rest for 5 minutes so that the quinoa will fluff up.
To prepare the dressing:
1. Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes.
2. Season to taste with freshly ground black pepper.
To toast the almonds:
1. Warm ¼ teaspoon olive oil in a small skillet over medium heat until shimmering.
2. Add the almonds and a dash of salt and cook, stirring frequently until they are golden and fragrant.
3. Transfer the toasted almonds to a medium-sized serving bowl to cool.
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. Season to taste with additional salt and pepper. Serve immediately.
Don’t forget to share your version on your social media and tag us on Facebook or Instagram. Have a good day!
This simple spinach quinoa salad is full of fresh flavours including lemon, sun-dried tomatoes and toasted almonds! Perfect for your post-CNY healthy lifestyle.
INGREDIENTS:
Salad
- 1 cup quinoa, rinsed
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
- 2 cups roughly chopped fresh spinach
- ⅓ cup sliced almonds
- ¼ teaspoon olive oil
- Salt, to taste
Lemon dressing
- 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
INSTRUCTIONS:
To cook the quinoa:
1. Combine the rinsed quinoa and 2 cups water in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat and 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.
3. Cool the quinoa rest for 5 minutes so that the quinoa will fluff up.
To prepare the dressing:
1. Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes.
2. Season to taste with freshly ground black pepper.
To toast the almonds:
1. Warm ¼ teaspoon olive oil in a small skillet over medium heat until shimmering.
2. Add the almonds and a dash of salt and cook, stirring frequently until they are golden and fragrant.
3. Transfer the toasted almonds to a medium-sized serving bowl to cool.
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. Season to taste with additional salt and pepper. Serve immediately.
Don’t forget to share your version on your social media and tag us on Facebook or Instagram. Have a good day!
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