Ingredients
- 1 cup uncooked quinoa cooked according to package directions
Salad
- 2 handfuls baby spinach or arugula chopped
- 4 tbsp olive oil
- 1 whole lemon zest and juice of one half of the lemon
- 3 tbsp toasted and salted pepitas
- 2 tbsp currants or raisins
- 1 tbsp maple syrup
- 2 tbsp parmesan cheese
- kosher salt and black pepper
Instructions
- Gather all ingredients before starting recipe.
- Cook one cup of quinoa, according to package directions.
- In a separate medium bowl, combine finely chopped spinach or arugula, pepitas, currants or raisins, olive oil, lemon zest and lemon juice.
- Toss to combine. Season with salt and pepper and add cooled quinoa. Toss to combine. Add grated parmesan and mix to blend well.
- Serve at room temperature.