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Quinoa Salad

Adapted from Extraordinary Health, Volume 12

Quinoa's protein content is higher than that of any other grain. In addition, Quinoa contains more iron than most grains, and is a good source of calcium, phosphorus, folate, and many B vitamins.

Serves 4-6

1 cup rinsed NOW Real Food® Organic Quinoa Grain*
1 tomato, chopped
1/4 cup parsley, chopped
Dash lemon zest
2 teaspoons Ellyndale Foods™ Extra Virgin Olive Oil*
2 cups vegetable broth
1 cup raw spinach, chopped
1 garlic clove, minced
1/2 cup kalamata olives
1 Tablespoon apple cider vinegar
  1. Put the quinoa and the vegetable broth in a large stockpot and boil uncovered for about 15 minutes, then remove from heat; cover and leave on the stovetop for 5 to 10 minutes more. 
  2. While quinoa is setting, combine the chopped spinach, tomato, parsley, and lemon zest together in a separate bowl. 
  3. Drain any remaining liquid from the quinoa and then place the spinach mixture over it and cover until spinach slightly wilts; about 5 minutes. 
  4. In a small bowl, combine the olive oil and garlic and toss with the quinoa salad mixture.  
  5. Top with kalamata olives.

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