This very easy salad came together in the heat of that oppressive day we had this week ... the first really hot day of springtime here in New England. The recipe comes from a summer line-up of terrific side dishes posted at a food blog called COOKIE + kate. You can follow Kate's recipe to the letter or do what I did. I used double the spinach, added lemon zest, and slivers of basil in my version.
It was a delicious way of using the first picking of our spinach greens and the basil that I topped out of my plants so that they'd fill out a bit and not bolt to blossoms and seeds. This salad was perfect sitting on the plate beside a pan-seared salmon filet. Add a glass of super chilled Sauvignon blanc and it was a super summery supper. Say THAT three times fast !
The recipe makes a large amount of quinoa mixture - enough for two hungry people to have the salad as a side dish and enough for bowls of the quinoa/tomato/almond mix the next day for easy lunch. An easy way to serve is to plate the amount of spinach you would like and add a serving of quinoa mix over top each serving. Save the rest of the fresh greens for leftover lunch or second servings.