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Recipes
Italian Quinoa Salad
Recipe

13 INGREDIENTS • 5 STEPS • 25MINS

Italian Quinoa Salad

5
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.
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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/
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.
25MINS
Total Time
$2.11
Cost Per Serving
Ingredients
Servings
4
US / Metric
Salad
Chicken Stock
2 1/4 cups
Chicken Stock
Quinoa
1 1/4 cups
Olive Oil
1 dash
White Mushroom
2 1/3 cups
White Mushrooms, thinly sliced
Cherry Tomato
2 cups
Cherry Tomatoes, halved
Fresh Baby Spinach
1 cup
Fresh Baby Spinach, firmly packed
Salt
1 pinch
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Garlic Powder
1 pinch
McCormick® Garlic Powder
Dressing
Lemon
1
Lemon, zested, juiced
Dijon Mustard
1/4 tsp
Dijon Mustard
Olive Oil
1/3 cup
Nutrition Per Serving
VIEW ALL
Calories
424
Fat
22.7 g
Protein
14.7 g
Carbs
42.7 g
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Italian Quinoa Salad
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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 InstructionsHide images
step 1
Get a medium sauce pan and bring the Chicken Stock (2 1/4 cups) to a boil in it on the stove. Once it is boiling, stir in the Quinoa (1 1/4 cups). 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 (2 1/4 cups) to a boil in it on the stove. Once it is boiling, stir in the Quinoa (1 1/4 cups). 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 (2 1/3 cups) and Cherry Tomatoes (2 cups) 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 (2 1/3 cups) and Cherry Tomatoes (2 cups) and let them cook until tender for about 6-7 minutes.
step 3
Then add in the Fresh Baby Spinach (1 cup) and let it just wilt in, followed by the seasoning of Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), and McCormick® 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 (1 cup) and let it just wilt in, followed by the seasoning of Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), and McCormick® 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 (1/3 cup) 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.
Tags
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American
Lunch
Shellfish-Free
Quick & Easy
Italian
Salad
Side Dish
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