quinoa salad with spinach, raisins, & walnuts


  • 1 T olive oil
  • 2 T minced red onion
  • 1 garlic clove, minced
  • 1 c quinoa, rinsed (rinsing is to remove the bitterness from the seeds)
  • 1 ½ T golden raisins
  • 1 ½ T dried currants
  • 1 2/3 c water
  • 1 c frozen chopped spinach, thawed
  • Zest and juice of 1 lemon
  • ¼ c toasted chopped walnuts
  • 2 T chopped parsley
  • Salt and pepper to taste
  • 1-2 T good quality extra virgin olive oil for drizzling
  • 3 oz feta or goat cheese

In a medium saucepan, heat the olive oil to medium heat. Add the onion and garlic and sauté for 2-3 minutes or until soft. Add the quinoa and continue to sauté 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 generously to taste. Drizzle olive oil over and stir in. Serve chilled or at room temperature, topped with a bit of feta. Makes 4 servings.

Source: Tasty Eats at Home


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