[NFBOH-Cleveland] Enjoy this Delicious Salad from, Sandy Crems Member of CSC Book Discussion Group

[Cheryl Fields]

Spinach and Quinoa Salad
 Salad Ingredients
2/3 cup quinoa
1/1/3 cups water
1 bunch baby spinach or kale leaves, torn into bite sized pieces
1/2 avocado, peeled, pitted, and diced
1/2 cup chopped cucumber
1/3 cup chopped red bell pepper
2 tablespoons chopped red onion
½ cup crumbled feta cheese
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Dressing Ingredients
1/4 cup olive oil
2 tablespoons lemon juice
1/2 tablespoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Directions for Spinach/Quinoa version:
Bring the quinoa and 1 1/3 cup water to a boil in a saucepan.  Reduce
heat to medium-low, cover, and simmer until the quinoa is tender and
the water has been absorbed, about 15 to20 minutes.  Refrigerate until
thoroughly chilled.
Combine spinach, avocado, cucumber, bell pepper, red onion, and feta
cheese in bowl.  Add cooled quinoa, and toss.
Whisk olive oil, lemon juice, Dijon mustard, salt, and black pepper
together in a bowl until the oil emulsifies into the dressing.  Pour
over the salad.
2. Directions for Kale/Quinoa version.
Cook quinoa as directed in above version.
Cut kale into bite sized pieces.  Add the quinoa to the Kale while the
quinoa is still warm.  Whisk together olive oil, lemon juice, Dijon
mustard, salt, and pepper.  Pour dressing over warm quinoa and Kale.
Chill overnight.
Before serving, add the avocado, cucumber, pepper, and onion, and feta
cheese.  Mix well.