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Lunch Today: Mixed Greens and Quinoa Salad
Paula Gallagher on
We had some beautiful weather last week and it felt like spring! Once the weather turns from frigid to warm, I tend to eat fewer soups and stews and start enjoying lighter, fresh salads.
This salad is full of protein and even has some added omega-3’s from some heart-healthy avocados. The strawberries add some extra freshness and antioxidant power, and the creamy dressing is a little decadent but is key to making this salad extra yummy. And although quinoa is a good source of protein, you could add grilled chicken or fish to make this a more hearty meal.
You could also add some crunch to this salad by tossing in a few heart-healthy nuts such as almonds, walnuts or pecans, and if the dressing is too creamy for your liking, you can make a balsamic dressing for this salad by taking out the mayonnaise and using a balsamic reduction. If you do this, then you won’t need the apple cider vinegar in your dressing, as it will be acidic enough.
Mixed Greens and Quinoa Salad
- 1 cup water
- 10 strawberries, sliced
- 1/2 cup cooked black beans
- 1/2 cup uncooked red quinoa, rinsed
- 1 avocado, sliced
- 8 cups mixed greens
Dressing
- 1/3 cup vegan mayonnaise
- 2 tablespoon apple cider vinegar
- 2 tablespoon honey
- 1 teaspoon poppy seeds
Using a strainer, rinse your quinoa under cold water until the water runs clear. Place quinoa and 1 cup of water into a pan over medium heat and cook according to directions. Once cooked, put the quinoa in a bowl and set in the fridge to cool.
In a small bowl, whisk together all dressing ingredients and set aside.
When you’re ready to serve, put the remaining salad ingredients into a large bowl, toss in your quinoa and drizzle with dressing!
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