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 tbsp soy sauce
- 2-3 tbsp lemon juice
- 6 good handfuls of baby spinach
- 3 cups (7.5dl) cooked quinoa (about 1 cup uncooked)
- 2 tbsp 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: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 14
- Carbohydrates: 28
- Fiber: 4
- Protein: 6
- Cholesterol: 0