Ingredients
1cupquinoa,rinsed in a fine-mesh colander
⅓cupoil-packed sun-dried tomatoes,drained and chopped
2cupsfresh spinach,or arugula, roughly chopped
⅓cupalmonds,sliced
¼tspolive oil
salt,to taste
2tbspolive oil
2tbsplemon juice
2garlic cloves,pressed or minced
1tspDijon mustard
½tspsalt
pinchred pepper flakes
freshly ground black pepper,to taste
Preparation
Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
Cook for about 15 minutes until the quinoa has absorbed all of the water. reducing heat as time goes on to maintain a gentle simmer.
Remove from heat, cover, and let the quinoa rest for 5 minutes to fluff up.
Meanwhile, to prepare the dressing. Whisk together the olive oil, lemon juice, garlic, mustard, salt, and red pepper flakes. Season to taste with freshly ground black pepper.
Toast the almonds by warming ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently to not burn, until they are golden and fragrant.
Transfer the toasted almonds to a medium-sized serving bowl to cool.
Once the quinoa is done cooking, fluff it with a fork and then transfer it into a serving bowl. Drizzle all of the dressing on top and toss to combine.
Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.
