Description
This vibrant Quinoa & Spinach Salad combines fluffy quinoa, fresh spinach, and colorful veggies, all dressed in a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup tri-color quinoa
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (preferably English)
- ½ small red onion, finely chopped
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water in a fine mesh sieve. In a medium pot, combine rinsed quinoa with 2 cups of water and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until all water is absorbed. Fluff with a fork.
- In a large mixing bowl, combine chopped cherry tomatoes, cucumber, and red onion.
- Once quinoa cools slightly, add it along with the baby spinach to the veggie mix. Stir gently.
- In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper until blended.
- Pour dressing over the salad mixture and toss well to coat evenly. Serve immediately or chill for enhanced flavor.
Notes
- Perfect for lunch or dinner.
- Can be served immediately or chilled.
- Great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg