1-First, rinse 1 cup of quinoa under cold water to remove any bitterness, then drain it well. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed.

2-While the quinoa cooks, prepare the other parts. Chop ⅓ cup oil-packed sun-dried tomatoes after draining them, and roughly chop 2 cups of fresh spinach or arugula. In a small skillet, warm ¼ teaspoon olive oil over medium heat, add ⅓ cup sliced almonds and a dash of salt, then stir frequently until they’re golden and fragrant. Transfer the almonds to a bowl to cool.

3-Now, for the dressing: whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves of minced garlic, 1 teaspoon Dijon mustard, ½ teaspoon salt, and a pinch of red pepper flakes. Season with freshly ground black pepper to taste, creating a flavorful mix that ties everything together.

4-Assemble by adding the cooked quinoa to the bowl with the almonds, then drizzle on the dressing and toss gently. Add the chopped sun-dried tomatoes and mix again, waiting a few minutes before tossing in the spinach to keep it from wilting. Give it a final taste, adding salt and pepper if needed, and serve right away for the best flavor.