Mediterranean Spinach Quinoa Salad
- 6 cups baby spinach
- 1 bag of frozen quinoa or grain mixture that steams in the bag (I love Simple Truth White Quinoa and Barley mix)
- 1 cup chickpeas
- 4 Radishes, cut into thin strips
- 1 cup (from can) artichoke quarters (then give them a rough chop)
- 10 grape tomatoes, halved
- 1/2 cup diced cucumber
- 1/2 cup feta
- the juice from one fresh lemon
- a few banana pepper slices (from jar)
- 2 teaspoons dijon mustard
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- salt and pepper
- Divide the spinach into two bowls that have covers if you are taking for lunch on the go.
- Top each bowl with half of the following: quinoa, chickpeas, radishes, artichokes, tomatoes, cucumber, feta and banana peppers.
- To create dressing, combine lemon juice, dijon, olive oil, vinegar and salt and pepper. Then divide that into two containers that seal well, so you can keep salad and dressing separate until you eat.
- Toss the dressing into the salad just before serving.
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