Food & Wine’s Kay Chun makes this evergreen quinoa salad all year long. It’s so simple and quick that it’s ideal for lunch or dinner. The chopped almonds add fantastic crunch and a nice hit of protein.
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In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return the quinoa to the pan. Cover and let stand for 10 minutes; fluff with a fork.
In a large bowl, toss the quinoa with the spinach, radishes, olive oil and lemon juice. Season with salt and pepper and toss again. Garnish with the almonds and serve.
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