Dinner Tonight: Quinoa Salad with Lemon-Cream Spinach
You can never have too many main course recipes, so give Dinner Tonight: Quinoa Salad with Lemon-Cream Spinach a try. One portion of this dish contains roughly 16g of protein, 23g of fat, and a total of 475 calories. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have lemon juice, salt, parsley leaves, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.
Bring stock to boil in a large saucepan over high heat. Meanwhile, in a large dry skillet, toast quinoa over medium heat until it begins to pop and becomes aromatic.
Add quinoa to stock along with bay leaves and salt, bring back to a boil, then simmer until liquid is absorbed and quinoa is tender, 20-30 minutes.
In the meantime, combine parsley, olive oil, and 1 tablespoon of the lemon juice in a small food processor. Process until parsley is finely chopped.
Combine remaining lemon juice with light cream, chives, and lemon zest. Season to taste with salt and toss with the spinach in a large serving bowl.
Toss cooked quinoa with the parsley vinaigrette and scallions. Toss gently with the spinach and serve.