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Olive and Pine Nut Quinoa Salad

1 cup quinoa, rinsed and soaked for 20 minutes
2 cups vegetable broth
¼ cup pitted kalamata olives, chopped
½ cup toasted pine nuts
2 cups baby spinach
2 tablespoons lemon juice
¼ cup extra virgin olive oil
salt and pepper to taste

In a pot, combine quinoa and vegetable broth. Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.

Olive and Pine Nut Quinoa Salad
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