Warm Spinach, Quinoa, & Sun-dried Tomato Salad

Baby Spinach is one of my favorite dark leafy greens. You can eat it raw, but pouring steaming hot quinoa over the tender leaves cause them to slightly wilt and brings out their sweetness. 

This is a super easy and filling salad, packed with high quality protein. Add in some extra fiber with chickpeas or beans if you fancy. 
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Warm Spinach Quinoa Salad
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Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Place quinoa and water in a small saucepan. Bring to a rapid boil, and then cover and reduce heat to low, allowing to cook for 10 minutes, or until all water is absorbed and the germ (which looks like tiny spirals) separate from the rest of the seed.
  2. Meanwhile, while that’s cooking, soak the sundried tomatoes in a small bowl of filtered water and put to the side.
  3. Place spinach in a large bowl.
  4. When quinoa is done, immediately pour over the spinach.
  5. Drain the sundried tomatoes, and toss those into the salad bowl along with the olives, seed mix, spices, and oil. Squeeze fresh lemon over it.
  6. Mix well, and the spinach should start to wilt a little from the hot quinoa. Enjoy while it's warm. If having leftovers, you can eat cold or gently reheat in a dry pan.
 
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