Quinoa is a grain that I’ve loved ever since trying it about a year ago. Now, the fluffy round grain has become a staple in my diet — I can’t seem to get enough of the high-protein, gluten-free food that is a great substitute for rice, pasta and bread. Plus it’s much healthier than all those white grains. But when first diving into quinoa land, why make it so daunting to figure out what to eat it with? Pair it with veggies, meat, sauces, practically anything and it’ll taste delicious.
Here’s one rendition of a quinoa salad with a spinach and cranberry twist.
> 2 cups cooked quinoa
> 3 generous handfuls of spinach
> 4 tablespoons dried cranberries
> extra virgin olive oil
> garlic salt
> ground pepper
> small lemon wedge
Heat a small amount of olive oil in a large skillet on low. Add the cooked quinoa and heat through. Add the spinach, and cook until begins to wilt. Season with garlic salt and ground pepper, and stir to mix. Just before serving, add dried cranberries, and squeeze lemon juice over dish.
Makes 2 servings.