Salad gets so much hate for being boring, unsatisfying, and bland. But I think that is because people just don’t know how to combine flavours, ingredients, and textures to make a deeply satisfying, yet still healthy salad. This Ultimate Quinoa Spinach Salad with Maple Balsamic Vinaigrette is delicious AF (even your salad-hating boyfriend will eat it), super easy to make, and you will actually feel full and satisfied after eating salad for dinner. And it all comes together in less than half an hour. Seriously.
Hearty. Umami. Tart. Crisp. Chewy. Salty. Sweet.
Are you hungry yet?
Image: Pixabay
Ultimate Quinoa Spinach Salad
3/4 C sprouted quinoa, rinsed and cooked. My favorite is Tru Roots.
1 1/2 C low sodium, MSG-free, gluten-free vegetable broth
1 1/2 tsp coconut oil, melted
2 portobello mushrooms, thinly sliced
1 tsp coconut aminos
2 cloves garlic, minced
Pink salt and freshly cracked pepper, to taste
6 C baby spinach, washed and dried
2 tangerines, peeled and segmented
1/4 C red onion, thinly sliced
1/4 C dried cranberries
1/4 C raw unsalted pine nuts
2 hard-boiled omega 3 eggs, chopped (optional)
1/4 C feta cheese, crumbled (optional)
2 Tb coconut “bacon” (optional, my favorite is Hippie Snacks, or make your own soy-free version.)
In a medium-sized saucepan cook the quinoa and broth according to package directions. Once the quinoa is tender and fluffy, set aside.
Meanwhile, melt the coconut oil in a small sauté pan over medium heat. Once melted, add the mushrooms and coconut aminos and sauté until tender, about 5 minutes. Add the garlic, salt, and pepper and sauté another minute or two more, being careful not to burn the garlic. Set aside.
In a large salad bowl toss together the spinach, tangerine segments, red onion, dried cranberries, and pine nuts. Add the cooked quinoa and mushrooms to the salad and toss. Sprinkle with the hard-boiled egg, feta, and coconut bacon and drizzle with Maple Balsamic vinaigrette. Toss well, serve immediately, and enjoy!
Maple Balsamic Vinaigrette
2 Tb gluten-free balsamic vinegar
1/2 C extra virgin olive oil
1 Tb B grade maple syrup
Pink Himalayan rock salt and freshly cracked pepper to taste.
Add all vinaigrette ingredients into a jar or blender, tightly secure the lid, and either shake well or blend until well combined. Adjust seasoning to taste, and use immediately.
Special Adaptations:
Vegan if prepared without the egg and cheese. Paleo if prepared without the quinoa and cheese. It is delicious all three ways.
What is your favorite seasonal spring and summer salad? How did this Ultimate Quinoa Spinach Salad turn out for you? Let me know in the comments below and on Facebook, Instagram, and Twitter!
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You might also like this Summer Glow Salad
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