Quinoa Salad with Melon and Spinach


1/2 pound spinach, preferably baby leaves
1 cup watermelon balls or cubes
1 cup honeydew balls or cubes
1 cup cantaloupe balls or cubes
1 cucumber, cut in 1/2″ pieces
1 small red onion, chopped fine
2 cups cooked quinoa (see note below)
1/4 cup honey mustard salad dressing, or the dressing of your choice

Wash and drain the spinach and remove any tough stems. If the leaves are large, take a handful and roll them up, then slice into 1/4″ – 1/2″ strips. Repeat until all of the spinach is cut up. Mix the spinach with the remaining ingredients. Serve at room temperature or chilled.

4-6 servings

Note: Quinoa is a tiny bird-seed-shaped whole grain that cooks quickly (in about 20 minutes). It makes a good substitute for couscous with any sauce or stew, and is delicious in salads. It’s available in most supermarkets; look for a small box or plastic bag. If you can’t find it, use cooked barley or any other cooked whole grain instead.