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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 Time

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
1 dash
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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Nutrition Per Serving

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CALORIES
424
FAT
22.7 g
PROTEIN
14.7 g
CARBS
42.7 g

Cooking Instructions

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Step 1
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
Step 2
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.
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 tablespoon) 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 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.
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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Nutrition Per Serving
Calories
424
% Daily Value*
Fat
22.7 g
29%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
4.0 mg
1%
Carbohydrates
42.7 g
16%
Fiber
6.3 g
22%
Sugars
4.1 g
--
Protein
14.7 g
29%
Sodium
129.4 mg
6%
Vitamin D
0.1 µg
0%
Calcium
86.2 mg
7%
Iron
3.9 mg
22%
Potassium
549.5 mg
12%
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