Quinoa and Blueberry Salad

1 1/2 c. dry red quinoa
1 pint fresh blueberries
1-2 green scallions, chopped
2 handfuls fresh tender spinach, coarsely chopped
1/2 c. olive oil
juice of 1 large lemon or 2 small lemons
salt and pepper to taste

Cook quinoa till tender, drain well and rinse with cool water. Add scallions, spinach and olive oil, tossing together till mixed. Stir in lemon juice and strawberries, and season to taste with salt and pepper. Serve cold or at room temperature. Serves a crowd.

(Anna Tulou)