Spinach and Quinoa Salad

A simple but tasty lunch salad with a lemon-soy vinaigrette from Bryan Picard.
By Bryan Picard

Salad Dressings, Vinaigrettes – sure, you can buy them; Ranch, Italian, what have you. But then the total number of ingredients in your salad bowl will jump from, say, ten to well over forty and include a bunch of long, scary ones you’d never want to pronounce. Making your own salad dressing is easy and it will beat the store-bought kind. (Ranch dressing is basically mayonnaise with sour cream, a couple of herbs, garlic, salt+pepper and thinned with a bit of water or milk.) I won’t bore you with vinaigrette mixology; this is all to say that you should check for recipes for your favorite dressing before just going out and buying a bottle. You’ll be amazed at how simple it is to make at home.

The vinaigrette for one of my favorite salads has only 3 ingredients; oil, lemon juice and soy sauce.
The salad part also has 3 ingredients; baby spinach, quinoa and sesame seeds.

It’s so easy, but trust me, it’s all good.
I usually make this for lunch, but it could also go very well with any meat or fish.

Spinach and Quinoa Salad
 
Prep Time
Cook Time
Total Time
 
Simple salad with a lemon-soy vinaigrette.
Author:
Recipe Type: Salad
Serves: 6
Ingredients
  • ½ cup (1.25dl) sunflower oil
  • 2 tablespoons soy sauce
  • 2-3 tablespoons lemon juice
  • 6 good handfuls of baby spinach
  • 3 cups (7.5dl) cooked quinoa (that’s about 1 cup uncooked, cook in stock for more flavor)
  • ¼ cup (0.6dl) roasted sesame seeds
Instructions
  1. Cook the quinoa in water or stock for about 15 minutes and leave to cool.
  2. Mix the spinach, cooked quinoa and sesame seeds together.
  3. Mix the oil, soy sauce and lemon juice.
  4. Stir in the vinaigrette with the salad only a couple of minutes before serving, to keep the spinach crispy.

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