Food recipes
Quinoa, Egg, and Spinach Salad
Quinoa, Egg, and Spinach Salad
Ingredients:
½ cup quinoa, rinsed and drained
1 cup water
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups baby spinach
Directions:
8–10 cherry tomatoes, halved
2 large hard-cooked eggs, quartered
In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the
heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam
for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate until chilled.
In a small bowl, whisk together the vinegar, oil, salt, and pepper.
Add the spinach and tomatoes to the quinoa. Add the dressing and toss until coated. Divide between 2
plates. Top with the eggs and serve.
Makes 2 servings
Clean Greens for Clean Eating
There’s nothing worse than taking that first bite of a beautifully composed salad with greens or some sautéed
spinach and finding yourself crunching on a few grains of sand. Since kale, spinach, Swiss chard, arugula, and
lettuces are grown close to the ground in sandy soil, these greens need to be washed well before you use them.
Even prewashed greens that come in clamshell containers should be cleaned.
Fill a sink or a very large bowl with cold water. Strip the thick stems from the greens’ leaves and set them aside.
Cut up the leaves as instructed in the recipe. In batches, add the leaves to the water and swirl them around well to
loosen any dirt. Lift the leaves from the water, leaving any grit behind to fall to the bottom of the sink or bowl.
Transfer the leaves to a colander or another bowl. Repeat, adding fresh water as needed, until the leaves are
cleaned, then cut the stems as indicated in the recipe. If the greens are going to be cooked, don’t dry them; the
clinging water will turn to steam when heated. If the greens will be part of a salad, then dry them well with a paper
towel or in a salad spinner.
Quinoa, Tofu, and Vegetable Salad
While most people are familiar with tofu that has been grilled or stir-fried, it may come as a
surprise that it also makes a delicious addition to chilled salads, especially on sultry summer
days. Silken, or soft, tofu has a creamy, puddinglike consistency. Here, silken tofu is tossed
with some vegetables and a vinaigrette for a quick meal.
TOTAL TIME: 20 MINUTES + CHILLING TIME
Ingredients:
½ cup quinoa, rinsed and drained
1 cup water
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups baby spinach
Directions:
8–10 cherry tomatoes, halved
2 large hard-cooked eggs, quartered
In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the
heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam
for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate until chilled.
In a small bowl, whisk together the vinegar, oil, salt, and pepper.
Add the spinach and tomatoes to the quinoa. Add the dressing and toss until coated. Divide between 2
plates. Top with the eggs and serve.
Makes 2 servings
Clean Greens for Clean Eating
There’s nothing worse than taking that first bite of a beautifully composed salad with greens or some sautéed
spinach and finding yourself crunching on a few grains of sand. Since kale, spinach, Swiss chard, arugula, and
lettuces are grown close to the ground in sandy soil, these greens need to be washed well before you use them.
Even prewashed greens that come in clamshell containers should be cleaned.
Fill a sink or a very large bowl with cold water. Strip the thick stems from the greens’ leaves and set them aside.
Cut up the leaves as instructed in the recipe. In batches, add the leaves to the water and swirl them around well to
loosen any dirt. Lift the leaves from the water, leaving any grit behind to fall to the bottom of the sink or bowl.
Transfer the leaves to a colander or another bowl. Repeat, adding fresh water as needed, until the leaves are
cleaned, then cut the stems as indicated in the recipe. If the greens are going to be cooked, don’t dry them; the
clinging water will turn to steam when heated. If the greens will be part of a salad, then dry them well with a paper
towel or in a salad spinner.
Quinoa, Tofu, and Vegetable Salad
While most people are familiar with tofu that has been grilled or stir-fried, it may come as a
surprise that it also makes a delicious addition to chilled salads, especially on sultry summer
days. Silken, or soft, tofu has a creamy, puddinglike consistency. Here, silken tofu is tossed
with some vegetables and a vinaigrette for a quick meal.
TOTAL TIME: 20 MINUTES + CHILLING TIME
Printed from https://recipe.bluelayer.org/recipe/70073/quinoa-egg-and-spinach-salad