Italian Quinoa Salad

13 INGREDIENTS • 5 STEPS • 25MINS

Italian Quinoa Salad

Recipe

5.0

3 ratings

This is such a refreshing, simple and wonderful Italian quinoa salad. It's satisfying without being heavy for a light lunch or start to dinner.

This is such a refreshing, simple and wonderful Italian quinoa salad. It's satisfying without being heavy for a light lunch or start to dinner.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

25MINS

Total Time

$2.11

Cost Per Serving

Ingredients

Servings

4

us / metric

Salad

540 mL

Chicken Stock

210 g

1 dash

225 g

White Mushrooms, thinly sliced

300 g

Cherry Tomatoes, halved

30 g

Fresh Baby Spinach, firmly packed

1 pinch

1 pinch

Freshly Ground Black Pepper

1 pinch

Garlic Powder

1 Tbsp

Grated Parmesan Cheese

Dressing

1

Lemon, zested, juiced

1/4 tsp

Dijon Mustard

80 mL

Nutrition Per Serving

VIEW ALL

Calories

424

Fat

22.7 g

Protein

14.7 g

Carbs

42.7 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

Get a medium sauce pan and bring the Chicken Stock (540 mL) to a boil in it on the stove. Once it is boiling, stir in the Quinoa (210 g). Put a lid on the pot and turn the heat to low. Let the quinoa cook for 12-15 minutes, until it is tender and the little tendrils pop out. When it is done, fluff it up with a fork. While the quinoa cooks, prepare the rest of the salad

step 1 Get a medium sauce pan and bring the Chicken Stock (540 mL) to a boil in it on the stove. Once it is boiling, stir in the Quinoa (210 g). Put a lid on the pot and turn the heat to low. Let the quinoa cook for 12-15 minutes, until it is tender and the little tendrils pop out. When it is done, fluff it up with a fork. While the quinoa cooks, prepare the rest of the salad

step 2

Get a skillet and heat the Olive Oil (1 dash) in it over medium high heat. Add the White Mushrooms (225 g) and Cherry Tomatoes (300 g) and let them cook until tender for about 6-7 minutes.

step 2 Get a skillet and heat the Olive Oil (1 dash) in it over medium high heat. Add the White Mushrooms (225 g) and Cherry Tomatoes (300 g) and let them cook until tender for about 6-7 minutes.

step 3

Then add in the Fresh Baby Spinach (30 g) and let it just wilt in, followed by the seasoning of Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), and Garlic Powder (1 pinch). Finally, add the Grated Parmesan Cheese (1 Tbsp) to melt in. Stir it all together well and set it aside.

step 3 Then add in the Fresh Baby Spinach (30 g) and let it just wilt in, followed by the seasoning of Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), and Garlic Powder (1 pinch). Finally, add the Grated Parmesan Cheese (1 Tbsp) to melt in. Stir it all together well and set it aside.

step 4

Make the easy dressing next. Whisk the zest and juice of the Lemon (1) and Dijon Mustard (1/4 tsp) together in a bowl thoroughly. Then slowly pour in the Olive Oil (80 mL) while you keep whisking until you have a gorgeous, pale yellow dressing. Take the quinoa and the dressing and stir them both into the skillet of vegetables.

step 5

You can serve it warm immediately, leave it out and serve it at room temperature, or chill it in a sealed container for up to a day ahead of time! It's so versatile.

step 5 You can serve it warm immediately, leave it out and serve it at room temperature, or chill it in a sealed container for up to a day ahead of time! It's so versatile.

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