The Pioneer Woman Tasty Kitchen
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Healthy Quinoa Salad

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Level: Easy

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Description

This is a quick, simple and healthy meal for those nights when you are so tired, you just don’t want to make dinner! Perfect for the last minute meal.

Ingredients

  • 1 cup Tricolored Quinoa
  • 2 teaspoons Olive Oil
  • 2 teaspoons Butter
  • ½  Onion, Small, Diced
  • 2 teaspoons Garlic, Minced
  • 2  Medium Zucchini, Sliced
  • 5  Small Tomatoes, Quartered
  • 5 cups Raw Spinach
  • ¼ cups Fresh Squeezed Lemon Juice
  • ¼ cups Parmesan Cheese

Preparation

Cook quinoa according to package instructions

In a large skillet (use one with a lid as you’ll need it later), heat the olive oil and butter over medium heat. Add onions and saute until soft and golden. Turn the heat to medium low and then add in the garlic and zucchini. Cover the skillet and cook for 5 minutes.

Then uncover the skillet and turn the heat to medium high and cook for another 5 minutes, or until vegetables are browned and soft.

Add in the tomatoes and cook for 2 more minutes. Once tomatoes are warmed, add in the cooked quinoa, spinach and lemon juice. Combine everything together and remove from heat once the spinach just begins to wilt.

Serve and add Parmesan cheese to taste!

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