Lotus French Quinoa Salad
- 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
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.