Quinoa Salad with Melon and Spinach
1/2 pound spinach, preferably baby leaves
1 cup watermelon balls or cubes
1 cup honeydew balls or cubes
1 cup cantaloupe balls or cubes
1 cucumber, cut in 1/2" pieces
1 small red onion, chopped fine
2 cups cooked quinoa (see note below)
1/4 cup honey mustard salad dressing
Wash and drain the spinach and remove any tough stems. If the leaves are large, take a handful and roll them up, then slice into 1/4" - 1/2" strips. Repeat until all of the spinach is cut
up. Mix the spinach with the remaining ingredients. Serve at room temperature or chilled.
4-6 servings
Note: Quinoa is a tiny bird-seed-shaped whole grain that cooks quickly (about 20 minutes in a steamer). It makes a good substitute for couscous and delicious in salads. It's available in many supermarkets; look for a small blue-green box. If you can't find it, use cooked barley instead.