Description
A simple and delicious spinach and quinoa salad with a tangy lemon-soy vinaigrette, perfect for a light lunch or as a side dish with meat or fish.
Ingredients
Units
Scale
- 1/2 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 (about 1 cup uncooked)
- 2 tablespoons sesame seeds
Instructions
- Rinse 1 cup of quinoa under cold water. Cook it in water or stock for about 15 minutes, until the grains are tender and the liquid is absorbed. Let it cool completely.
- In a large bowl, combine the baby spinach, cooled quinoa, and sesame seeds.
- In a small bowl, whisk together the sunflower oil, soy sauce, and lemon juice to make the vinaigrette.
- Pour the vinaigrette over the spinach and quinoa mixture. Toss until everything is well coated.
- Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Notes
For added flavor, cook the quinoa in vegetable or chicken stock instead of water. This salad pairs well with grilled chicken or fish. Store leftovers in an airtight container in the refrigerator for up to 2 days. You can substitute sunflower oil with olive oil if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 14
- Carbohydrates: 28
- Fiber: 4
- Protein: 6
- Cholesterol: 0