Ingredients
Salad:
1 cup quinoa, rinsed in a fine-mesh colander
3/4 tsp. salt
2 cups water
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
3 cups fresh baby spinach or arugula
1/2 cup salted pepitas (pumpkin seeds)
Drizzle of extra virgin olive oil
Dressing:
3 Tbsp. olive oil
3 Tbsp. lemon juice
2 cloves garlic, pressed or minced
1 tsp. Dijon mustard
1/2 tsp. salt
Pinch of cayenne pepper
Freshly ground black pepper, to taste
Directions
Combine the rinsed quinoa, salt and water in a medium saucepan. Bring to a boil, then decrease the heat to low to reach a simmer, cover and cook until the quinoa has absorbed all of the water (about 15 minutes). Remove from heat, and let the quinoa rest for 5 minutes. While quinoa is cooking, prepare the dressing: In a lidded jar, add all ingredients and shake to blend. You can also whisk together the dressing ingredients in a small bowl. Once the quinoa is done cooking, fluff it with a fork and then transfer it into your 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 greens, so they don’t completely wilt. Mix again, adjust seasonings, to-taste, and serve immediately.