Quinoa spinach salad with pesto

• Vegetarian
• Gluten free

• Produce

  • 1 cup Spinach, fresh leaves

• Condiments

  • 3 tbsp Basil pesto

• Pasta & Grains

  • 3/4 cup Quinoa, dry

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 3 tbsp Walnuts

• Dairy

  • 3 tbsp Parmesan cheese, grated fresh

Found on familyfoodonthetable.com

Description

Ingredients

• 3/4 cup dry quinoa
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons basil pesto
• 2 tablespoons white wine vinegar
• 1 cup finely chopped fresh spinach leaves
• 3 tablespoons Parmesan cheese (fresh grated, preferably)
• 3 tablespoons chopped walnuts (see notes)

Directions

• Cook the quinoa according to the package directions. Transfer the cooked quinoa to a medium-sized bowl and season with salt and pepper.
• In the meantime, make your pesto (or open a jar - no judging!) and prep the remaining ingredients.
• Add everything to the bowl and mix well with the quinoa. Taste and adjust seasonings.
• Serve warm and enjoy!