Spinach, Quinoa,
Blueberry, and
Feta Salad with
Honey Lemon
Dijon Vinaigrette
Makes 6-8 large servings.
Quinoa:
2 cups water
1 cup quinoa
Salad:
10 ounces of fresh baby spinach
1 cup toasted nuts (any variety)
1 to 2 cups fresh blueberries (add as
many as you’d like)
1 cup crumbled Feta cheese
Salt and Pepper to taste
Dressing:
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
1 Tbsp. Dijon mustard (grained or
smooth)
1 Tbsp. honey
½ tsp. minced garlic
Bring water and quinoa to a boil in a
saucepan over high heat. Reduce heat
to simmer and cook for 3 minutes.
Remove from heat, cover the pan with
a lid and allow the quinoa to sit in the
hot water for 5 minutes more; quinoa
should not be “exploded.” Drain in a
sieve (a colander may allow the quinoa
to fall out of the holes) if necessary.
Cool completely.
Combine dressing ingredients in a
bowl and whisk well.
Combine cooled quinoa, spinach, nuts,
and berries. Toss well. Add dressing
and toss well. Arrange the salad on
individual plates and add cheese. Serve
immediately.
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