Quinoa Spinach Salad with Tomatoes and Feta


INGREDIENTS
· 1 cup dry quinoa

· 1.5 cups water

· salt and pepper to taste

· 3 cups chopped fresh spinach

· 1.5 cups tomatoes

· 1.5 cup corn (canned or steamed from frozen)

· 1/3-1/2 cup crumbled feta cheese

· 1/4 cup chopped green onion

Lemon Dill Dressing

· juice of 1 large lemon

· 1/4 cup avocado oil

· 1/2 TBSP white wine vinegar

· 1/2 tsp sea salt

· 1/4 tsp garlic powder

· 1/8 tsp black pepper

· 1/8 tsp dried dill


Instructions
· First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. 

· While the quinoa cooks, use this time to prep remaining ingredients. 

· For the dressing, combine all the ingredients listed in a small bowl and whisk together or add all the ingredients to a lidded mason jar and shake well. 

· Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before serving. 

· Add chopped spinach, corn, and tomatoes. Whisk/shake dressing once more then pour over salad. Mix well and serve room temperature or chilled. I love it the first day and even better the next!


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