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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My step mom brought this to our family's weekly lunch and visit. It was enjoyed by all ages (which ranged from 1 to 71! I am not sure where she got this recipe, but it is definitely going in my tried and true recipe file. Very good, very flavorful...and good for you! It has a nice, colorful presentation, too. Ingredients:
2 tablespoons extra virgin olive oil |
2 tablespoons fresh lemon juice |
2 tablespoons seasoned rice vinegar |
1 garlic clove, minced |
sea salt & freshly ground black pepper |
1 cup quinoa, rinsed and drained |
2 cups water |
2 cups chopped fresh spinach |
1 cup roasted chicken, shredded (about 4 oz.) or 1 cup cooked shrimp, cut in pieces |
1 medium avocado, peeled and chopped (about 1 cup) |
1/4 cup thinly sliced green onion |
1/4 cup fresh basil, chopped |
8 kalamata olives, pitted and quartered |
Directions:
1. Whisk together the first five ingredients in a small bowl to make the vinaigrette.
2. Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
3. Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
4. Suggest doubling recipe if making for a larger group of people.
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