Spinach Quinoa Salad with Homemade Dressing
Indulge in a nourishing spinach quinoa salad, complete with homemade dressing, for a delightful and effortlessly prepared lunch.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 medium cucumber chopped
- 1 medium tomato chopped
- ¼ red onion sliced
- 5 cups baby spinach rinsed and patted dry
- 1 tablespoon fresh dill chopped
- ¾ cup tofu crumbled
- ½ cup kalamata olives pitted and chopped
Greek Salad Dressing
- 3 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
Instructions
- Rinse the quinoa, then place into a saucepan with 2 cups water, salt, pepper, and garlic powder. Bring to a boil, then reduce to low and cook for 8 to 10 minutes, until the water has absorbed. Set aside to cool.1 cup quinoa, 2 cups water, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder
- Chop the cucumber, tomato, and onion into bite-sized pieces. Pit the olives if needed, and chop if desired. Set aside.1 medium cucumber, 1 medium tomato, ¼ red onion, ½ cup kalamata olives
- Whisk together the vinegar, oil, mustard, and oregano. Add more seasoning if desired.3 tablespoon red wine vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano
- Layer the salad with greens, dill, vegetables, quinoa, olives, and drizzle the top with salad dressing before serving.5 cups baby spinach, 1 tablespoon fresh dill, ¾ cup tofu
Video
Notes
- Save time by cooking quinoa in bulk and then allowing it to cool. Portion into 1 cup servings, and freeze for up to 1 year.
- Feel free to use any preferred vegan salad dressing.
Nutrition
Calories: 565kcalCarbohydrates: 69gProtein: 25gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 1805mgPotassium: 1319mgFiber: 12gSugar: 5gVitamin A: 7835IUVitamin C: 36mgCalcium: 308mgIron: 8mg
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