This spinach quinoa salad is super simple to make! Toss a few ingredients together and you have an easy meal that comes together in a flash. Gluten-free and Paleo-friendly. Plus it is absolutely delicious. Grab your fork and get ready to dig in!
Spinach Quinoa Salad
I will admit I have not been eating as many salads as I would like lately. Maybe it is the cooler winter months , but I have been clinging to cooked vegetables. Kale is like my long lost best friend. With spring on the horizon I feel it’s time to reintroduce some salad creations. I’m sure you feel the same way too. Goodbye to winter and hello to spring!
The Healthy Choice
Salad = most nutritious meal ever! Am I right? Two things trouble me about the perception of salad as the perfect diet food. When I was newer to eating healthy I thought it was the only thing to eat for lunch. Now I still enjoy salad but I know this to be untrue. In my opinion, salads can run the gamut in two very different, but dangerous directions.
Salads can actually be intensely high in calorie if you do not choose your toppings wisely. Heavy cream dressings, croutons, or cheese can create a very dense meal. If you do not know the calories they can add up very fast. Salad bars can actually be a bit of a health nightmare.
You walk away unsatisfied because you think you had a very healthy salad, right? The fat in most commercial dressings is not a beneficial fat. They also tend to be quite high in sugar. Salads also usually do not have a carbohydrate component which I truly believe is essential to a balanced and nutritious way of eating.
Your intensions might be on the right track, but assembling your salad in the right way will make a big time difference. My theory is you have to build one the right way. Hence, I brainstormed this combination here. The recipe will impress you because it truly is so simple to make. Plus these selections of extras make it crunchy and satisfying.
- 1 Cup Organic Baby Spinach
- 4 Cherry Tomatoes (Finely Chopped)
- ⅓ Cup Quinoa
- 1 Tablespoon Raw Hemp Seeds
- ½ Teaspoon Dried Basil
- Juice of ¼ of Lemon
- Pink Himalayan Salat
- Cook the quinoa ahead of time according to package instructions. Look for a pre-rinsed quinoa to save time by avoiding rinsing. Cool and set aside.
- Layer each of the ingredients and loosely toss.
- Add the lemon juice and seasonings.
- Dig in and enjoy!
Quinoa is a perfect food to make ahead of time. It keeps well in the refridgerator for up to a full week. When I come home at the end of the day it calls my name. It also speaks to me if I am packing up lunch as well. What can I say? I’m a big fan.
If you can’t use bottled salad dressing what’s a girl to do? Well, I used to be very dismissive about the idea of making my own salad dressing. That sounded complicated and almost a tad gourmet. Of course, like anything, you can make it super complicated. However, I have come to appreciate the taste of healthy foods even more. So much so that I truly believe simple is better. The juice of a sliced lemon is just the right amount of flavor in this salad. You’ll see when you try it!
How About You?
- Do you like quinoa? I feel like it is a love it or hate it kind of thing.
- What’s in your perfect salad?