Side dish recipe for Quinoa Salad with baby spinach and almonds
1 cup (250 ml) quinoa grains (we used the tri-colour one)
2 cups (500 ml) water
2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
½ cup (125 ml) Ina Paarman’s Classic French Dressing
1 bunch spring onions, finely sliced
1 bag baby spinach
¼ cup (60 ml) slivered almonds, lightly toasted
Cook the quinoa in the water and Vegetable Stock Powder for 15 minutes. Allow to stand, covered with a lid, to cool. Mix together cooked quinoa, French Dressing and sliced spring onions.
Line a platter with baby spinach and top with quinoa mixture. Toast almonds lightly in a dry pan, sprinkle over salad, just before serving.
Use lentils in place of Quinoa.
By: Ina Paarman