A fresh salad with quinoa and spinach can make a delicious and healthy eating meal in its own right. In order to make this salad, you should first toast the quinoa in a dry skillet, then rinse it to remove any bitterness, and then cook in in liquid (stock or water).

It is tempting to just add the quinoa straight to boiling liquid, but the extra steps really do make it less bitter and less sticky. Once you have the quinoa prepared, the salad is essentially cooked quinoa mixed with chopped parsley, lemon juice, olive oil and spring onions. Add the quinoa to a chiffonade of spinach dressed with a cream lemon-chive dressing, and your meal is served. This salad is fresh, yet also hearty from the quinoa. Quinoa is a protein-rich grain, but having two hard cooked eggs along side the salad adds an extra dose of protein and variety to make a perfect light supper.