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
Get a skillet and heat the
Olive Oil (1 dash)
in it over medium high heat. Add the
White Mushrooms (2 1/3 cups)
Cherry Tomatoes (2 cups)
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)
Garlic Powder (1 pinch)
. Finally, add the
Grated Parmesan Cheese (1 Tbsp)
to melt in. Stir it all together well and set it aside.
Make the easy dressing next. Whisk the zest and juice of the
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.
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.