Warm Quinoa, Spinach and Chicken Salad

(Adapted from Everyday Food: Great Food Fast)

Makes 2 servings

1/4 cup red wine vinegar
3-4 tablespoons olive oil
Coarse salt and fresh ground black pepper
1 chicken breast, sliced
1/2 cup quinoa, rinsed
1/2 pound baby spinach
1/2 cup crumbled feta cheese

In a small bowl whisk together the vinegar and oil and season with salt and pepper to taste.

In another bowl, pour half of the dressing over the chicken and let it marinate for about 20 minutes.

In a small saucepan combine the quinoa with one cup of water and a large pinch of salt. Bring to a boil, reduce the heat to medium. Cover and let simmer until the liquid has been absorbed, about 12 minutes.

Meanwhile, cook the chicken in a skillet over medium heat until cooked through.

Place the spinach in a large bowl, add the hot chicken, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta and serve immediately.

From Dishing Up Delights.