1 cup quinoa, rinsed
2 cups water
2 Tbsp olive oil
3 Tbsp fresh lemon juice
1 tsp salt
1 bunch of fresh spinach, ends trimmed and coarsely chopped
1/2 cup dried cranberries
1/4 cup walnuts
2 Tbsp reduced fat blue cheese
In a medium pot, bring the 2 cups of water and quinoa to a boil. Reduce heat to low and simmer uncovered until the quinoa is tender and has absorbed all the water, approximately 15 to 20 minutes. Place in a large bowl and allow to cool slightly.
In a small bowl, whisk together the olive oil, lemon juice and a teaspoon of salt. Add the chopped spinach, cranberries and walnuts to the bowl with the warm quinoa. Drizzle the olive oil-lemon dressing over the salad and toss to coat. Divide into 3-4 portions and top with a small amount of blue cheese. Serve and dig in!
Source: Pretty Delicious Cookbook by Candice Kumai