Humble spinach and quinoa salad

Prep time:     5 minutes

Cook time:    15 minutes

Serves 2


Ingredients

60 g organic white quinoa 1 garlic clove
Handful spinach Extra virgin olive oil
Handful basil leaves Black pepper
5 – 6 cherry tomatoes

Method

  1. Rinse the quinoa well in a sieve, then place in a pan with water and bring to a boil
  2. Turn the heat down and simmer for 10 minutes or until the grain splits and you can see the germ. Drain and put to one side
  3. Meanwhile, finely chop the garlic and half the tomatoes
  4. Heat the olive oil in a pan on a medium heat and add the garlic. Sizzle for 1 minute before adding the tomatoes for a further 2-3 minutes
  5. Remove from the heat, toss in the spinach and basil leaves and season with pepper
  6. Serve and sprinkle over the quinoa and a drizzle of olive oil

Super Cholo tip – Quinoa keeps for a few days in the fridge once cooked – great to keep handy for the week!

Humble spinach and quinoa salad

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