Cooking Instructions
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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 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
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.
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