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Quinoa & Spinach Salad

Prep Time10 minsCook Time10 minsTotal Time20 mins

Light and refreshing, this salad Is unobtrusive with its tangy mustard vinaigrette and crunchy veggie additions. Top it with chicken, or serve it with fish or steak, it’s extremely versatile.
Even tangy Granny Smith apples are a great flavor addition if in season!

 1 cup Quinoa, cookedRecipe included below.
Dressing
 3 tbsp White wine vinegar Red wine vinegar can be substituted
 1 tbsp Ground mustard Yellow mustard can be substituted
 ¼ tsp SugarHoney can be substituted
 Black pepper to taste
 2 tbsp Neutral oilSunflower, grape seed or mild olive oil
Crunchy add-ins
 2 cups Fresh spinach leaves Arugula or kale can be substituted
 1 Bell pepper, diced
 ¼ cup Green onions, diced
 ⅛ cup Fresh basil, sliced or torn into small pieces
1

Cook quinoa. Heat 2 cups of water or broth in a medium saucepan over med-high heat.
Rinse 1 cup of quinoa (rinse it to clean and check for stones). Add to boiling water or broth. And cook for about 10-15 minutes. Quinoa is done when fluffy and no longer crunchy. Allow to cool.

2

Mix dressing ingredients together and add to quinoa. Combine.

3

Add in spinach, bell pepper, basil and onions. Mix together.
You can enjoy right away, or allow to marinate for at least 45 minutes to an hour for maximum flavor combination.

Nutrition Facts

0 servings

Serving size