Dinner Tonight: Quinoa Salad with Lemon-Cream Spinach

Name: Dinner Tonight: Quinoa Salad with Lemon-Cream Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 710 milliliters vegetable or chicken stock, or water; 79 milliliters minced fresh chives; 3 Tbsps fresh lemon juice, divided; 1 Zest of lemon; 237 milliliters light cream (or half-and-half); 2 Tbsps olive oil; 473 milliliters loosely packed parsley leaves, chopped; 355 milliliters quinoa; 1 teaspoons salt, more to taste (depending on the saltiness of the broth); 3 scallions, white part only, cut into thin rings; 142 grams fresh spinach, cut into chiffonade

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.

Instructions

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.

Ingredients you will need

Quinoa