Black Quinoa Lemon Spinach Salad with Orzo and Parmesan

Light, crisp, clean and refreshing!


Serves 2

1/2 cup cooked orzo, according to package directions, whole wheat varieties are available

1/2 cup cooked black quinoa

2 cups baby spinach leaves, rinsed and dried

1/2 lemon, juice, and some zest

1 tablespoon dijon mustard

1/2 tablespoon apple cider vinegar

2 tablespoons reduced fat or regular grated parmesan cheese

Walnuts, toasted, optional


Whisk the lemon juice, zest, mustard, and apple cider vinegar together. Set aside. Toss remaining ingredients and add dressing at the end!






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