This recipe was developed for The Kansas City Star by professional home economists Kathryne Moore and Roxanne Wyss.
½ cup quinoa
Never miss a local story.
1 cup water
2 tablespoons freshly squeezed lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons olive oil
1½ teaspoons Dijon mustard
¼ teaspoon sugar
1 tablespoon minced parsley
minced fresh thyme
Salt and pepper, to taste
1 small shallot, minced
½ cup frozen petite peas,
1 small carrot, shredded
1 cup grape tomatoes, halved
2 cups fresh spinach leaves or lettuce leaves
Place quinoa in a bowl, rinse well and drain. Combine quinoa and 1 cup water in small saucepan. Cover and heat to boiling. Reduce heat and simmer 15 minutes. Remove from heat, keep covered and allow to stand five minutes. Fluff quinoa and spoon into bowl.
Place lemon juice in a small mixing bowl. Whisk in balsamic vinegar, olive oil, mustard and sugar. Blend in parsley and thyme; season lightly with salt and pepper. Set dressing mixture aside.
Stir minced shallot, peas, carrot and tomatoes into quinoa. Pour dressing over all and toss to coat evenly. Set aside 15 minutes to allow flavors to blend. Arrange spinach on serving plate. Spoon quinoa mixture over spinach.
Per serving: 99 calories; 3 grams protein; 15 grams carbohydrates; 3 grams total fat (trace saturated fat); 0 cholesterol; 47 milligrams sodium; 2 grams fiber; 24 percent calories from fat.