Description
A simple, nutritious salad featuring quinoa and spinach.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 5 ounces fresh spinach
- 1/2 cup chopped cucumber
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese (optional)
- For the dressing: 3 tablespoons olive oil
- For the dressing: 1 tablespoon lemon juice
- For the dressing: 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool slightly.
- In a large bowl, combine the cooled quinoa, spinach, cucumber, bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season with salt and pepper.
- Pour the dressing over the salad ingredients. Toss gently to coat everything evenly.
- If using, sprinkle the feta cheese over the top before serving.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- Make the dressing ahead of time and store it in the refrigerator.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Salad Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 250
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 12
- Cholesterol: 15
Keywords: quinoa, spinach, power salad, healthy salad, vegetarian lunch, light meal