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Quinoa, Sun-Dried Tomato and Green 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


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


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.

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