Cooking with Laughlin
Spinach and Sun Dried Tomato Quinoa Salad
Since we have been in Peru and Bolivia we have started seeing so much quinoa. We realized we are in the quinoa capital of South America and did some research to find this amazingly simple and delicious quinoa salad.
1 C. Quinoa
2 C. Water
1/2 C. Drained chopped sun dried tomatoes
1 C. Chopped fresh spinach
2 Tbs. Olive oil
2 Tbs. Lemon juice
1tsp. Dijon mustard (regular mustard is fine too)
1/4 C. toasted sliced almonds
2 Cloves chopped garlic
1/2 tsp. Salt
Dash of pepper
Dash of red pepper flakes (unless you’re Ryan then 1tsp)
First boil quinoa and water for about 15-20 min uncovered. Then remove from heat, cover and let steam for 5 minutes to get the quinoa extra fluffy.
While the quinoa is cooking, toast the sliced almonds in light oil in the frying pan until a tasty, buttery aroma arises. You might have to taste the almonds to make sure when they are perfect. Warning! You cant have just one, so you will probably have to start over. Just have a lot of almonds on stand by.
Next, whisk olive oil, lemon juice, mustard, salt, pepper, pepper flakes and garlic together and let sit. Whisk occasionally since the oil separates. I like to make the dressing early so the garlic flavor seeps its flavors into the mixture.
When the quinoa is ready, place the almonds at the bottom of a big mixing bowl, add quinoa and tomatoes. Mix. Then drizzle dressing over the entire bowl. Mix again. Add the spinach at the end so that when it is ready to be eaten the spinach is still fresh and not too wilty. Enjoy!
The dressing is so delicious that I have been making it for everything! I make it for plain rice, for chicken, anything. Oooh! I haven’t done it yet, but it would probably go really well with fish! Until next time Chef Laughlin.