Spanakopita Quinoa Salad

Quinoa:

2 tablespoons olive oil

2 cup quinoa

2 cloves garlic, minced

2 cups vegetable broth or water

½ teaspoon salt

¼ teaspoon black ground pepper

¼ teaspoon chili flakes

½ teaspoon dried dill

½ teaspoon dried oregano

4 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

8 ounces feta cheese, crumbled

Heat medium saucepan. Once hot, add oil.

Add quinoa and toast for 2-3 minutes.

Add garlic and spices, stirring for about 30-40 seconds.

Slowly add broth or water and simmer for about 15 minutes, or until water is absorbed.

Remove from heat and let sit for 10 minutes. Transfer to a separate dish to cool.

Once cool, toss quinoa with dill, parsley, and feta cheese.

Spinach Mix:

8 ounces baby spinach

1/3 cup walnuts, toasted

2 cloves garlic, minced

6 shallots, minced

Juice of ½ small lemon

2 teaspoons olive oil

½ + ¼ teaspoon salt

¼ teaspoon black ground pepper

Heat large skillet and add oil. Once hot, add shallots and garlic and cook for about 5 minutes.

Add spinach, salt, and pepper.

Cover and cook for about 5 minutes or until fully wilted.

Remove and cool.

Combine spinach with quinoa and add toasted walnuts and lemon juice.