Author: bpivac

Serves: 4-6 Ingredients: 1 cup Lotus Organic Red Quinoa 2 cups baby kale or spinach leaves 2 figs, sliced ½ cup walnuts ½ block brie, sliced Herb vinaigrette to dress Method: Pour quinoa into a pot with 2 cups of water and cook over a medium heat for 15 minutes. Drain the quinoa and dress with a small amount of herb vinaigrette then refrigerate to cool. Toss the cooled quinoa with the rest of the ingredients and enjoy as a meal on its own or with grilled chicken or fish. Smoked Tofu can be used in place of brie.