Take a bite into this refreshing, gluten-free quinoa spinach power salad bursting with colourful tomatoes, cucumbers and raisins dressed with a lemon vinaigrette.
In a medium bowl, rinse quinoa a few times.
In a medium saucepan, boil salted water. Add quinoa and continue to boil for about 10 minutes until quinoa is tender. Drain quinoa and let it cool.
In a large bowl, combine spinach, tomatoes, cucumbers, raisins and cooled quinoa.
In a small bowl, make lemon vinaigrette. Combine lemon juice, olive oil, salt and pepper. Pour onto the salad and toss to coat. Season to taste with more salt and pepper, if needed.
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This is delicious, my new favorite salad. I didn’t have raisins, so I used Craisins (dried Cranberries).
OMG, this is so good. I have made it 4 times in the last two weeks, and three were double recipes.
This is great for lunches.
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