Quinoa, Ricotta, Spinach and Red Onion Salad
Quinoa, Ricotta, Spinach and Red Onion Salad
Ingredients
- 1 cup (250 ml) quinoa, rinsed and drained
- 1 small red onion, thinly sliced
- 2 tbsp. (30 ml) balsamic vinegar
- tbsp. (30 ml) olive oil
- 2 large ripe red tomatoes, grated
- 3 Lebanese cucumbers, unpeeled and grated
- 4 cups (1 litre) baby spinach
- 1/4 cup (60 ml) fresh basil, chopped
- 1/2 cup (125 ml) pressed ricotta cheese, crumbled
- 1/4 cup (60 ml) pine nuts, toasted (optional)
- Salt and pepper
Instructions
- In a saucepan of salted, boiling water, cook quinoa for 12 to 15 minutes or until tender. Rinse under cold water and drain well. Cool to room temperature.
- In a small bowl of cold water, soak red onion for 5 minutes. Drain.
- In a large bowl, mix vinegar, oil, tomatoes and cucumbers. Season with salt and pepper. Add quinoa, onion, spinach and basil. Adjust seasoning. Pour into a deep serving dish. Sprinkle with ricotta and pine nuts.
Quinoa, Ricotta, Spinach and Red Onion Salad