Get a medium sauce pan and bring the Chicken Stock (2 1/4 cup) to a boil in it on the stove. Once it is boiling, stir in the Quinoa (1 1/4 cup). 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
Get a skillet and heat the Olive Oil (1 dash) in it over medium high heat. Add the White Mushroom (8 ounce) and Cherry Tomato (1 pint) and let them cook until tender for about 6-7 minutes.
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 Garlic Powder (1 pinch). Finally, add the Grated Parmesan Cheese (1 tablespoon) to melt in. Stir it all together well and set it aside.
Make the easy dressing next. Whisk the zest and juice of the Lemon (1) and Dijon Mustard (1/4 teaspoon) 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.
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.