Lemon Honey Toasted Walnut Quinoa w/ Sprouts & Spinach

It's Passover time!  Don't fall into the stereotype of boring, bland Passover food that consists of lots of matzoh, brisket, and gefilte fish (although, take no offense- we know these classic dishes can definitely be prepared well and with a delicious, healthy spin).  But, if you are looking for a lighter dish that will leave you feeling uplifted and energized this Passover season, try combining quinoa and vegetables together for a delicious dish.

 

Lemon Honey Toasted Walnut Quinoa w/ Sprouts & Spinach

 

1 cup dried quinoa 1 cup walnuts 1 cup sunflower sprouts or broccoli sprouts 2 cups baby spinach 1/2 cup fresh basil, chopped

 

1 lemon 3 Tbsp olive oil 1 Tbsp honey sea salt to taste

 

Directions: 1. Combine the quinoa with 2 cups of water in a small pot.  Bring to a boil, cover and reduce to a simmer. 2. While the quinoa is cooking, toast the walnuts on a baking sheet in the oven at 350 for about 5 minutes. 3. Prepare the dressing: cut off the skin of the lemon (you are going to use the entire lemon in the dressing though, not just the juice).  In a food processor, blend together the entire lemon, olive oil, honey and add a pinch of sea salt. 4. When the quinoa is cooked, remove from heat and allow to cool. 5. Mix together the quinoa, walnuts, spinach, basil, sprouts, and dressing.