Quinoa spinach salad

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1 cup raw quinoa
100 g. baby spinach
6 cherry tomatoes, cut in halves
8 roasted pepper, chopped
100 g. cheese - feta, goat or vegan
1 tsp. mustard powder
2 tsp. raw honey
2 tsp. lemon juice
2 tsp. extra-virgin olive oil
salt, black pepper
chia seeds, to garnish, optional 

This delicious salad has a fresh flavor, lots of vegetables, and fantastic dressing.

You can switch the quinoa for another gluten-free grain of choice like millet or brown rice. The salad is versatile. You can chop and change the vegetables of your own choice. 




Wash the quinoa carefully. Put it in a pot and cover it with water. The ratio between the quinoa and the water should be 1:2. When the water starts to boil, turn the heat down and let the quinoa simmer for about 15 minutes.


Combine the quinoa with the fresh spinach, tomatoes, and peppers. Add the cheese of your choice, cut into small cubes.


Combine all ingredients for the dressing. Pour the dressing over the salad. 


Serve the salad warm with sprinkled chia seeds on top.

More fresh salads

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