Mediterranean Quinoa Salad

1. 1

   Pour Broth into a medium sauce pan and add Wild Rice.

2. 2

   Bring to a boil and cook for 5 minutes. Add Quinoa and reduce to simmer, cover and cook 20 minutes or until the liquid is absorbed.

3. 3

   Remove pan from heat and stir in Sun Dried Tomatoes and Olive oil. Add Pine Nuts, Baby Spinach and stir to incorporate. (The spinach will slightly wilt).

4. 4

   Once slightly cooled stir in crubled goat cheese and incorporate well. You can add additional oil from the tomatoes if needed to bind the flavors.

5. 5

   Cover and chill overnight in the fridge.

6. 6

   Serve with more goat cheese sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.