Friday, 20 November 2015

Spinach and Quinoa Salad



We have attended our first family Christmas dinner and this event is a planned pot luck and we had been tasked with brings a salad.  Wanting a salad that contained protein (an alternative to turkey) we knew that quinoa would be one of the ingredients used.  Recently we enjoyed a spinach and lentil salad at a friends home so we set out to replicate the salad using quinoa instead of lentils.  

Ingredients:
  • 2 cups cooked quinoa
  • 2 celery sticks
  • 1 teaspoon Thyme
  • 2 tablespoons coconut oil
  • 4 shallots finely chopped
  • 1 teaspoon cumin
  • 4 cups spinach
  • ¼ cup shredded parsley
  • Dressing
  • 1 tsp Dijon mustard
  • 1 garlic clove pressed
  • 1 tablespoon lemon juice
  • finely grated peel of one lemon.


Directions:
  1. Cook quinoa and cool in refrigerator
  2. Sautee the shallots and celery in coconut oil until shallots until tender
  3. Add cumin and thyme to frying pan and combined with the celery and shallots
  4. Set this mixture in the refrigerator to cool.
  5. Chopped parsley
  6. Clean spinach
  7. Make dressing and set this aside.
  8. Combined all ingredients except the dressing in a large bowl and toss until evenly mixed.
  9. Add dressing and toss again.
  10. Serve immediately

From Our Table to Yours
Grandma Snyder

©2013-2015 twosnydergirls
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