Red Quinoa & Spring Veggie Salad

Serves: 4-6

Use Organic::

For the Quinoa:

  • 2 cups water
  • 1 Tablespoon olive oil
  • ¼ teaspoon sea salt
  • 1 cup red quinoa - rinsed

For the Salad:

  • 3 cups fresh spinach
  • 1 cup cherry tomatoes - halved
  • 1 cup chopped asparagus
  • 1 cup chopped mango
  • ½ cup thinly sliced radishes
  • ¼ cup chopped fresh mint leaves
  • 1 lemon juiced
  • 3 Tablespoons plus 2 teaspoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Directions:

  1. Make Quinoa. Boil 2 cups of water and add salt, olive oil and quinoa.
  2. Reduce heat to low and cover pot with a lid and let quinoa cook for about 15 minutes.
  3. Remove lid from pot to let cool then fluff with a fork. In a large bowl, add spinach.
  4. Drizzle 2 teaspoons of olive oil and a dash of salt on spinach then massage with your hands to soften the spinach.
  5. Add the remaining ingredients and toss until well mixed.
  6. Serve alone, topped with avocado or as a side dish to seafood, veggie burgers or poultry.

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