Spinach Quinoa Salad
This Spinach Quinoa Salad is packed with fresh vegetables, textured grains, leafy greens, and healthy fats and dressed in a zesty lemon vinaigrette!
Servings: 2
Calories: 316kcal
Equipment
- Cutting Board
- Knife
- Salad bowl
- sauce pan
- Spoon
- Immersion blender
- Whisk
- Small mixing bowl
Ingredients
For the salad
- 2 cups spinach
- 1 cup cucumber diced
- ½ cup dry quinoa
- ½ cup bell pepper diced
- ½ cup feta cheese crumbled
- ½ avocado sliced
For the lemon vinaigrette
- 4 sage leaves
- ⅛ cup olive oil
- ⅛ cup lemon juice
- ½ tbsp honey dijon mustard
- ½ tsp italian seasoning
- ½ tsp lemon zest
- ½ tsp garlic
- dash salt and pepper
Instructions
For the salad
- Prepare the quinoa according to package instructions. You can use a microwave packet for convenience if you wish!
- While quinoa is cooking, dice cucumber, bell pepper, red onion, and spinach. Crumble feta cheese if not already done. Finely slice your avocado.
- Once quinoa is finished cooking, let cool for 15-20 minutes.
- Assemble all ingredients. Toss until thoroughly combined.
For the lemon vinaigrette:
- In a small bowl or jar, whisk together lemon juice, lemon zest, olive oil, mustard, and seasonings.
- Chop fresh sage leaves into small pieces and whisk with other ingredients.
- Using an immersion blender, blend the dressing together until thoroughly mixed.
Notes
Store in an airtight container separate form the dressing for up to 3 days. I also suggest leaving out the avocado until just before enjoying to avoid browning.
Top with this Rosemary Lemon Pepper Grilled Chicken to make it a full meal.
Nutrition
Serving: 1 serving (without dressing) | Calories: 316kcal | Carbohydrates: 38g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 359mg | Potassium: 638mg | Fiber: 6g | Sugar: 5g