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Quinoa and Spinach Salad

As part of my growing enthusiasm to treat my autoimmune issues, I’ve been experimenting with lots of primitive foods. Specifically, I’ve been doing a lot with spinach. It’s so important to eat leafy greens. Especially if you are suffering with autoimmune issues as they deliver a great source of B12!

If you haven’t tried quinoa yet, I don’t know what you’re waiting for. It’s super easy to prepare. (Add 2 cups water for every 1 cup dry quinoa, bring to a boil, then let it simmer for about 20 minutes.) If that’s too much work for you, there are quicker alternatives available on the supermarket shelves. But, beware. It’s always best to avoid processed foods with additives.

I’ve been eating this salad, for lunch, a few times a week. It’s that good!

But, don’t take my word for it. ; )

If you like this recipe, be sure to let me know. I’ll keep ’em coming.

 

 

 

Quinoa & Spinach Salad

Ingredients

  • 1 cup quinoa
  • 2 cups fresh spinach
  • 2 T chopped red onion
  • 1 cucumber, chopped
  • 1/3 cup kalamata olives
  • 1/2 cup sun-dried tomatoes (in olive oil), chopped
  • 1/4 cup toasted pine nuts (optional)
  • 1 garlic clove minced
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 T balsamic glaze (or agave nectar)
  • salt
  • pepper

Instructions

  1. Prepare 1 cup of quinoa according to directions and chill.
  2. Prepare dressing with garlic, olive oil, balsamic vinegar and balsamic glaze. Add salt & pepper to taste. Chill.
  3. Toast pine nuts in a small skillet, over a low flame, for just a few minutes or until slightly toasted.
  4. Assemble salad by combining chilled quinoa, spinach, onion, cucumber, olives, sun-dried tomatoes, and pine nuts in a large bowl.
  5. Pour dressing over salad and toss gently.
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