Description
Simple salad with a lemon-soy vinaigrette.
Ingredients
Scale
- 1/2 cup (1.25dl) sunflower oil
- 2 tablespoons soy sauce
- 2–3 tablespoons lemon juice
- 6 good handfuls of baby spinach
- 3 cups (7.5dl) cooked quinoa (that’s about 1 cup uncooked, cook in stock for more flavor)
- 1/4 cup (0.6dl) roasted sesame seeds
Instructions
- Cook the quinoa in water or stock for about 15 minutes and leave to cool.
- Mix the spinach, cooked quinoa and sesame seeds together.
- Mix the oil, soy sauce and lemon juice.
- Stir in the vinaigrette with the salad only a couple of minutes before serving, to keep the spinach crispy.
- Prep Time: 15 mins
- Cook Time: 15 mins