1 cup (250 ml) quinoa, rinsed and drained

1 small red onion, thinly sliced

2 tbsp. (30 ml) balsamic vinegar

tbsp. (30 ml) olive oil

2 large ripe red tomatoes, grated

3 Lebanese cucumbers, unpeeled and grated

4 cups (1 litre) baby spinach

1/4 cup (60 ml) fresh basil, chopped

1/2 cup (125 ml) pressed ricotta cheese, crumbled

1/4 cup (60 ml) pine nuts, toasted (optional)

Salt and pepper

In a saucepan of salted, boiling water, cook quinoa for 12 to 15 minutes or until tender. Rinse under cold water and drain well. Cool to room temperature.

In a small bowl of cold water, soak red onion for 5 minutes. Drain.

In a large bowl, mix vinegar, oil, tomatoes and cucumbers. Season with salt and pepper. Add quinoa, onion, spinach and basil. Adjust seasoning. Pour into a deep serving dish. Sprinkle with ricotta and pine nuts.

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