Quinoa, Ricotta, Spinach and Red Onion Salad

Instructions

1. 1

   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.

2. 2

   In a small bowl of cold water, soak red onion for 5 minutes. Drain.

3. 3

   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.