QUINOA AND SPINACH SALAD RECIPES

Steps:

• In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.

Steps:

• Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
• Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
• Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
• While the quinoa cools, dice all the vegetables.
• Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
• Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.
• Taste for salt and adjust as needed, add more lemon juice if needed.