QUINOA ▢ ¾ cup Uncooked quinoa ▢ 1 ½ cup Cold Water ▢ ¼ tsp Salt SALAD ▢ 3 cups Baby Spinach Leaves ▢ 1 cup Cherry Tomatoes ▢ ½ cup Cucumber ▢ 3 tbsp Almonds DRESSING ▢ 3 tbsp Lemon Juice ▢ 3 tbsp Extra-virgin Olive Oil ▢ 1 tsp Dijon Mustard ▢ ¼ tsp Salt ▢ ¼ tsp Pepper ▢ ¼ cup Italian Flat Parsley ▢ ¼ tsp Garlic Powder
Rinse the quinoa in a sieve under cold water. This removes the bitterness of the grain.
Add the quinoa into a large saucepan with 1 1/2 cup cold water. Cover the saucepan and bring to a boil over medium-high heat.
Chop the baby spinach leaves, cut the cherry tomatoes into quarters, and dice the cucumber, skin on, chop almonds roughly.
In a large salad bowl, add chopped baby spinach, quinoa at room temperature or cold, chopped tomatoes, cucumber, and chopped almonds.
Stir the Vegan Spinach Quinoa Salad ingredients together and set aside in the fridge while preparing the lemon dressing.
In a small bowl, combine lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper.
Whisk the Vegan Spinach Quinoa Salad dressing with a spoon or whisk. Stir in chopped parsley.
Stir the dressing evenly into the Vegan Spinach Quinoa Salad to make sure all the ingredients are covered and flavored with the lemon dressing.
Prep Time: 10 minutes Cook Time: 0 hours Makes: 4 Servings Calories: 271 kcal per Serving