RECIPE
13 INGREDIENTS5 STEPS25MIN

Italian Quinoa Salad

5.0
3 Ratings
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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.
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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.

25MIN

Total Cooking Time

13

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Salad
2 1/4 cups
Chicken Stock
1 1/4 cups
2 1/3 cups
White Mushrooms , thinly sliced
2 cups
Cherry Tomatoes , halved
1 cup
Fresh Baby Spinach , firmly packed
1 pinch
1 pinch
Freshly Ground Black Pepper
1 pinch
Garlic Powder
Dressing
1
Lemon , zested, juiced
1/4 tsp
Dijon Mustard
1/3 cup
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Directions

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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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