Tomato-Spinach Quinoa Salad

Serves 6

• 1 1/3 cups beef broth (or water + 1 Tbsp soup mix)
• 2 Tbsp tomato paste
• 1 cup quinoa
• 2 Tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, crushed
• 3.5 oz (100 g) fresh baby spinach, thinly sliced
• 1/4 cup candied pecans
• 1/4 cup thinly sliced sun-dried tomatoes
• 1 Tbsp balsamic vinegar
• 1 Tbsp lemon juice
• 1/4 tsp sea salt
• 1/8 tsp coarsely ground black pepper

Bring beef broth and tomato paste to a boil in a 2-quart saucepan. Add quinoa. Reduce heat, cover pot, and simmer for 18–22 minutes, until liquid is absorbed. Remove from heat; fluff with a fork.

Heat a large skillet over medium heat. Add oil. Add onion and sauté for 5 minutes. Add garlic and stir for 30 seconds, until fragrant.

Stir in spinach, pecans, and sun-dried tomatoes. Sauté for 2 minutes. Add vinegar, lemon juice, salt, and pepper and cook for another 1–2 minutes. Remove skillet from heat and stir in quinoa.

Serve at room temperature.