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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Salad
Cuisine: American
Servings: 2
Calories: 316kcal
Cutting Board
Knife
Salad bowl
sauce pan
Spoon
Immersion blender
Whisk
Small mixing bowl
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
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.
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.
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