This salad is very tasty, easy to make and healthy. To prepare it you can experiment and substitute the spinach with kale or arugula. You can also add fresh herbs. There are so many possibilities with this salad if you want to enjoy different tastes.
TIME: 25 minutes
Servings: 2
Ingredients:
½ cup quinoa
1 cup water
2 cups baby spinach
2 eggs, hard-cooked
6–8 cherry tomatoes
2 tbsp extra-virgin olive oil
¼ cup vinegar
¼ tsp salt
¼ tsp black pepper, grounded
Preparation:
Combine ½ cup quinoa with 1 cup of water in a medium saucepan. Bring to a boil. Than reduce heat to low and simmer around 15 minutes until quinoa is tender and the water is absorbed. For 5 minutes set aside, covered. With a fork, transfer the quinoa to a bowl. Refrigerate until cold but if you don’t want to wait a warm salad is also very tasty.
Slowly whisk the oil, vinegar, salt and pepper together in a small bowl until thoroughly combined. Then to the quinoa add the halved cherry tomatoes and spinach. Pull the dressing over the salad and toss. Cut the eggs into quarters and top the salad with the eggs. Divide the salad in two plates and serve.
