Log in: Kristin Meier
Spinach topped with quinoa salad is our go-to lunch. Covering all the food groups, this salad is packed with nutrition, flavor, and substance.
I often make a batch of the quinoa salad, divide it into single serving containers mixed with spinach, and store in the refrigerator for a quick, nutritious lunch for hubby and myself. I combine the salad with a smoothie and a banana burrito for a complete lunch.
This delicious quinoa salad also makes a perfect filling for tortillas (such as Rudi’s organic spelt tortillas) for a quick dinner that the whole family loves!
- 1 cup dry 16 bean mix, cooked until tender (I used the pressure cooker)
- 1 ½ c quinoa, rinsed and cooked per package instructions
- 2 cups organic frozen mixed vegetables, defrosted (or better yet, do fresh veggies: grated carrots, grated zucchini, peas, or diced jicama or peppers work well)
- 3 T dried fruit: raisins, dried cherries, cranberries, apricots, figs, dates (optional)
- 1/2 cup sliced almonds (optional)
- 1 T nutritional yeast (optional)
- 1 T chia seeds (optional)
- 1 T sesame seeds (optional)
- 1 T ground flax seed (optional)
- 1 T finely grated lemon zest
- 3 T fresh lemon juice
- 3 T extra-virgin olive oil
- 1-1/4 t smoked paprika
- 1 t cumin, ground
- 1 t coriander, ground
- 1 t pepper
Toppings (add to salad just prior to serving to maintain freshness):
- ¼ c avocado, diced
- ¼ c grape or cherry tomatoes or diced tomato
- ¼ c cucumber, diced
- ¼ c organic edamame beans
- ¼ c organic button mushrooms, diced
Cook beans, cook quinoa, defrost vegetables and combine in large bowl with optional dried fruit, almonds, nutritional yeast, chia seeds, sesame seeds, and ground flax. Prepare dressing by whisking together in small bowl, then pour over quinoa mixture and stir well to combine. You may store in air tight container for up to one week. Serving suggestion: Serve over bed of organic greens, top with avocado, tomatoes, cucumber, edamame beans and mushrooms.
Inspiration: Enlightened Cooking