Dinner Tonight: Quinoa Salad with Lemon-Cream Spinach - Gluten Free Recipes

Ingredients

• 2 bay leaves
• 710 milliliters vegetable or chicken stock, or water
• 79 milliliters minced fresh chives
• 3 Tbsps fresh lemon juice, divided
• 1 Zest of lemon
• 237 milliliters light cream (or half-and-half)
• 2 Tbsps olive oil
• 473 milliliters loosely packed parsley leaves, chopped
• 355 milliliters quinoa
• 1 teaspoons salt, more to taste (depending on the saltiness of the broth)
• 3 scallions, white part only, cut into thin rings
• 142 grams fresh spinach, cut into chiffonade