Easy Vegetarian Food Part 2 - Quinoa Salad
|Lemon oil||1⁄3 Cup (5.33 tbs)|
|Cooked quinoa||3 Cup (48 tbs)|
|Apricots||1⁄3 Cup (5.33 tbs)|
|Dried cranberries||1⁄3 Cup (5.33 tbs)|
|Almond||1⁄3 Cup (5.33 tbs)|
|Cilantro||1⁄3 Cup (5.33 tbs), chopped|
|Spices||1 Teaspoon (Of Choice)|
|Roasted garlic oil||2 Tablespoon|
|All purpose flour||1 1⁄2 Tablespoon|
|Garlic gusto seasoning||3 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Baby spinach||2 Pound, rinsed|
|Freshly ground ginger||1⁄2 Teaspoon|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
For the salad:
Whisk the salad dressing ingredients together in a bowl till emulsified.
Combine all the ingredients together in a bowl and toss to coat.
For the creamed spinach:
In a large frying pan, heat oil over medium heat.
Whisk the flour into the oil to make a smooth paste.
Continue whisking and add the garlic seasoning. Cook for 30 seconds more.
Whisk in the milk and cook until the mixture thickens slightly.
Add the green and stir to coat well.
Cover and cook just until tender, about 2-4 minutes.
Season with salt and pepper.
Sprinkle with parmesan cheese and serve hot.