David Moses Fruchter’s “We Are Like a Typewriter Rodeo!” Spinach-Dill-Quinoa Salad

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Photography by Travis Hallmark. Serves 4-6

Easy

David Moses Fruchter’s “We Are Like a Typewriter Rodeo!” Spinach-Dill-Quinoa Salad

Ingredients

For 1 Batch(es)

For the quinoa salad

  • 3 cups water
  • 1 1/2 cup(s) dried quinoa
  • 3 tablespoons olive oil
  • 1 pound(s) baby spinach leaves, washed
  • 4 medium shallots
  • 2 teaspoons dried dill weed
  • 1 tablespoon(s) seasoned rice wine vinegar
  • Dash of salt

For the topping

  • 1 bunch(es) fresh dill
  • 1 cup(s) crumbled feta
  • 1 cup(s) shredded Parmigiano-Reggiano

David Moses Fruchter’s “We Are Like a Typewriter Rodeo!” Spinach-Dill-Quinoa Salad Directions

  1. Bring the water and a healthy dash of salt to boil in a medium-size pot with the lid on for faster boiling. Add the quinoa, reduce the heat to a simmer and replace the lid. Simmer for 15 to 20 minutes.
  2. Meanwhile, finely chop the spinach leaves and peel and dice the shallots. Heat the olive oil on medium heat in a nonstick frying pan.
  3. When the oil is warm, add the diced shallots and sauté for 3 to 4 minutes. Then stir in the spinach. Let that cook and reduce for a few minutes, then add the dried dill, vinegar and a dash of salt.
  4. Cook over medium heat for around 10 minutes, stirring often, until most of the excess liquid has evaporated. Both components of the salad should be ready around the same time.
  5. Add the spinach to the quinoa, stir well, replace the lid and simmer for 3 to 4 minutes more.
  6. Meanwhile, remove large stems from the fresh dill and finely chop the rest. Toss together the cheeses. (If you have large chunks of feta, break them apart with a fork or pastry blender in a bowl with the Parmigiano-Reggiano.)
  7. Put the spinach quinoa mix in a nice bowl and sprinkle the fresh dill over the top. Put the cheese blend in another nice bowl to sprinkle on top of the spinach quinoa mix. Then serve that tasty goop up!

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