• 1 cup uncooked quiona
• 1 cup golden raisins
• 5-6 cups baby spinach or other dark, leafy greens
• 1 cucumber, quartered lengthwise and sliced
• 1 tbsp olive oil
• salt and pepper, to taste

1. Prepare quinoa according to package directions. Stir in golden raisins, then set aside to cool.
2. Rinse spinach thoroughly, then toss with olive oil. Add cucumber slices and toss. Season with salt and pepper.
3. Toss cooled quinoa with spinach mixture. Serve!

The idea was simple enough: leftover quinoa with golden raisins, some spinach, cucumbers, and a dash of olive oil. I used leftover quinoa, warmed up slightly in the microwave. I would suggest making the quinoa ahead of time and cooling, or the spinach will wilt. Unless you like wilted spinach, then by all means make this a warm salad instead. Substitute any salad ingredients you like, utilizing whatever is on hand www.jennscookbook.com