Quinoa Vegetable Salad

• 1 cup water
• 1/2 cup quinoa, rinsed
• 1 cup grape tomatoes, halved
• 1/2 cup frozen peas, thawed
• 1 small carrot, shredded
• 1 shallot, minced
• 2 tablespoons lemon juice
• 1 tablespoon white balsamic vinegar
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons olive oil
• 1-1/2 teaspoons Dijon mustard
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups fresh spinach

1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Transfer to a large bowl; cool completely. Add the tomatoes, peas, carrot and shallot.
2. In a small bowl, combine the lemon juice, vinegar, parsley, thyme, oil, mustard, sugar, salt and pepper. Drizzle over quinoa mixture; toss to coat. Chill until serving.
3. Place spinach on a serving plate; top with quinoa salad.

water, quinoa, grape tomatoes, frozen peas, carrot, shallot, lemon juice, white balsamic vinegar, parsley, thyme, olive oil, mustard, sugar, salt, pepper, fresh spinach

Taken from www.tasteofhome.com/recipes/quinoa-vegetable-salad/ (may not work)