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Whisk together the first five ingredients in a small bowl to make the vinaigrette. Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed. Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature. Suggest doubling recipe if making for a larger group of people.
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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking