1 ½cupcooked quinoaabout ½ cup dry, I used mixed color quinoa but use what you like
20-30cherry or grape tomatoes sliced in half
3cupsspinach
DRESSING:
3tablespoonveganaise
1 ½tablespoonfresh squeezed lemon juice
DRESSING OPTION #2:
3tablespoonOlive Oil
1 ½tablespoonfresh squeezed lemon juice
Add a small amount of black pepper and chili or cayenne powder to the dressing to add additional flavor and spice!about ¼- ½ teaspoon will work, optional
OPTIONAL
sliced avocado on the side
Instructions
Cook quinoa according to directions on your package (mine was ½ cup dry quinoa to 1 cup water, but I always add a little less water than what it calls for because I find its less soggy that way.)
While the quinoa is cooking slice the tomatoes in half, place them in a stove top skillet pan on medium heat and cook for about 2-3 minutes.
Then add the spinach to the tomatoes and cook on low heat for another minutes until the spinach is softened but not wilted.
Mix the dressing ingredients in a small bowl and set aside.
Once the quinoa is done, add the spinach and tomatoes to the quinoa and give it a stir.
Add the mixture to bowls/plate and drizzle the dressing over the top!
This serves 2 lunches or 1 big dinner.
Notes
This recipe is easily doubled or tripled to serve more people or have left overs.You can swap veganiase for olive oil if you prefer, it will have a much different taste than veganiase obviously but will still taste delicious!Feel free to add additional veggies to this recipe as well! I only used 5 ingredients but get creative if you would like!If that’s not enough dressing for your personal taste feel free to double it, it’s whatever your personal taste is!