Recently I was introduced to Quinoa. Never using it before I quickly started using it in dishes that I may not enjoy anymore due to diet restrictions. Having some frozen spinach I was going to use for a Spinach pie, I wondered how it would be in a salad with the Quinoa. I was pleased with the results and wanted to share them with you. This is a wonderful dish that would work well in the summer. I did serve this chilled.
Rinse Quinoa in a very fine strainer, not a collander and cook Quinoa according to directions (about 15 minutes). Let cool and refrigerate for an hour to get cold. (For more flavor, you may also cook this using chicken broth with reduced sodium.) Over the sink, squeeze the spinach through a clean dish cloth or cheese cloth to get out as much water as possible. Place in a bowl and set aside.
Heat oil in a skillet over medium heat. Add red onions and garlic, cooking until tender, about 5 to 7 minutes. Transfer the cooked onions and garlic to the large bowl with the spinach; mix in the, feta, ricotta, lemon juice, nutmeg and dill.
Toss ingredients together and refrigerate until ready to serve.
Makes 2 cups but easy to double this recipe.
Per half cup serving:
Total Fat 4.29g
Saturated Fat 1.73g
Total Carbohydrate 18.11g
Dietary Fiber 2.71g