Ingredients

1 cup quinoa

1 can chicken or vegetable stock

6 oz. baby spinach, chiffonade

1/2 cup feta cheese

3 scallions, thinly sliced

1/2 english cucumber, sliced in thin half-moons

dressing:

juice of 1 lemon and zest

3 tablespoons olive oil

Preparation

  1. lightly roast quinoa in a skillet until aromatic.
  2. bring stock to boil and add quinoa. cook over low heat for 18-20 minutes
  3. whisk oil into lemon juice and zest. add salt and pepper to taste.
  4. add scallions, cucumber, and spinach to large bowl, toss with dressing. add quinoa while still a bit warm.
  5. add crumbled feta cheese and then refrigerate before serving.