1/2 cup quinoa (any color but red is my favorite)
1 cup water
1/2 tsp chicken bullion
1 garlic clove
For the salad (per one serving):
1 cup uncooked spinach
1/4 cup cooked quinoa
2 tbsp diced tomatoes of your choice
2 tbsp feta cheese
1 tbsp balsamic glaze or reduction
Salt and pepper to taste
I cook the quinoa the same way I cook white rice. Add everything to a rice cooker and turn it on. You can use a rice cooker or instant pot on a white rice setting and either way will work.
The recipe cooks a lot more quinoa than you will need, but I always end up eating this salad for lunch days after I make the quinoa.
Next you will add the spinach to a bowl, top with the rest of the ingredients and top with the balsamic, salt, and pepper.