Easy Quinoa Salad with Tomatoes & Spinach

• Vegan
• Gluten free

• Produce

  • 2 cups Cherry or grape tomatoes
  • 1/2 tsp Garlic powder
  • 2 1/2 cups Spinach
  • 1 15-ounce can White beans

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1/2 tbsp Maple syrup

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/3 cup Almonds

Found on emilieeats.com

Description

Ingredients

• ½ cup dry quinoa
• 2 cups cherry or grape tomatoes, halved
• 2½ cups spinach, chopped
• 1 15-ounce can white beans, drained and rinsed
• ⅓ cup slivered almonds
• ¼ cup balsamic vinegar
• ½ tablespoon maple syrup
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions

• In a medium saucepan over high heat, add quinoa and 1 cup water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. When done, fluff quinoa with a fork.
• While the quinoa is cooking, heat a little water or oil (if using) in a skillet over medium heat. Add tomatoes; cook for 5 minutes, until tomatoes begin to burst. Add spinach; cook until wilted, about 5-7 more minutes, stirring continuously.
• In a large bowl, add quinoa, vegetables, beans, and almonds. Stir to combine.
• In a small bowl, add vinegar, maple syrup, garlic powder, salt, and pepper. Whisk to combine.
• Pour dressing over the other ingredients. Stir to combine.