"I love the bright flavors in this dish, and it's great with added chickpeas." Rachel Byrne, 47, Fishers, Ind.
1 cup quinoa, rinsed
2 cups low-sodium chicken broth
2 cups chopped fresh spinach
4 ounces soft goat cheese
1/2 cup chopped almonds, toasted
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
Salt and pepper
How to Make It
In a medium saucepan, toast quinoa over medium heat, stirring, until golden brown and beginning to pop, 2 to 3 minutes. Stir in broth and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until broth has been absorbed and quinoa is translucent, about 15 minutes. Transfer to a medium bowl and allow to cool slightly.
In a large bowl, combine spinach, cheese, almonds, oil, zest and juice. Add warm quinoa and stir gently to combine. Season with salt and pepper. Serve salad warm, or cover and refrigerate to serve cold.
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