Quinoa Salad With Spinach, Raisins & Walnuts Recipe

ingredients

1 tablespoon olive oil
2 tablespoons red onion, chopped
1 clove garlic, minced
1 cup quinoa, rinsed
1 1/2 tablespoon golden raisins
1 1/2 tablespoon dried currants
2/3 cup water
1 cup cooked, wilted spinach or frozen chopped spinach, thawed
1 lemon, zest and juice only
1/4 cup toasted chopped walnuts (pecans and almonds are great options as well)
2 tablespoons chopped parsley
salt and pepper, to taste
1 1/2 tablespoon good-quality extra virgin olive oil for drizzling
3 ounces feta cheese

directions

In a medium saucepan, heat the olive oil to medium heat. Add the onion and garlic and saute for 2-3 minutes or until soft. Add the quinoa and continue to saute for another minute or so. Add the raisins, currants and water and bring to a boil. Reduce to a simmer, cover, and allow to cook until water is nearly absorbed, about 10 minutes.

Stir in spinach and cover again and let cook another 5 minutes. Remove from heat and allow to cool for a few minutes. Stir in lemon zest, lemon juice, walnuts and parsley.

Season with salt and pepper to taste. Drizzle olive oil over and stir in.

Serve chilled or at room temperature, topped with a bit of feta.

nutrition data