Recipe: Spinach Quinoa Salad

My favorite salad to refuel after a vinyasa flow at The Green Yogi is at Four Daughters Kitchen.  The Spinach Quinoa Salad has flavor for days and leaves me feeling light and satisfied.

Now there are many more delicious ingredients than spinach and quinoa on my plate when it is served up, like tomatoes, cucumbers, red onions, snow peas, and dressed in the best tahini.  And if I’m craving some protein I can choose between tofu, chicken, or shrimp.  I love it so much I make it at home all the time and when needing to bring a salad for 20 mommas at Jr’s and my “Mommy and Me” Halloween potluck I didn’t have to think twice about what to throw together.

I made some adjustments because that’s what I do, but it makes for a colorful and nutritious salad everyone (hopefully) loved.

Ingredients

1 cup cooked Quinoa
4 cups organic spinach
20 ish chopped mini bell peppers
1/2 a chopped yellow onion 
a bit of olive oil to saute
handfuls of our mini tomatoes growing on our balcony!
1 large cucumber chopped
Italian Dressing
pepper to taste

Directions

1st: cook Quinoa, boil 2 cups water, add quinoa bring back to boil, cover and cook for 12 ish minutes over medium heat.  (I like to cook it in veggie or chicken broth for added flavor)
2nd:  chop onions and peppers, saute in a pan for about 5 or 6 minutes so they’re soft with a slight crunch
3rd: Assemble salad.  Spinach first then throw in the quinoa, peppers, onions, tomatoes, and cucumbers.  Add salad dressing or let people dress it themselves.  

* If you want a complete meal add tofu, rotisserie chicken, grilled shrimp, etc.  Your salad your protein.

Be Inspired,

Kelly

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