In this salad recipe, quinoa is cooked in vegetable stock and then tossed up with spinach, mushrooms, shallots and boiled eggs. The homemade balsamic marinade and salad dressing jazzes up this simple salad into high-end healthy and delicious lunch. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Quinoa & Spinach Salad With Balsmic Vinaigrette Quinoa & Spinach Salad With Balsmic Vinaigrette Recipe | RecipeSavants.com PT20M Serves 4 Ingredients: 8 Ounces Baby Spinach 2 Large Shallots 4 Large Button Mushrooms 4 Large Hardboiled Eggs 0.5 Cup Balsmic Marinade & Salad Dressing 0.75 Cup Quinoa 1.5 Cups Vegetable Stock Prepare the Quinoa, cooking according to package instructions. Meanwhile, remove the stems from the spinach, wash and pat dry. Place into a large mixing bowl and combine with mushrooms, shallots, bacon and sliced hard boiled eggs. Add cooked and drained Quinoa to the salad, toss to combine well. Drizzle salad dressing and toss well combined.

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