Spinach and Quinoa Salad

This vibrant Spinach and Quinoa Salad is a nutritious blend of protein-packed quinoa and fresh spinach, enhanced with a zesty lemon dressing. It's a perfect dairy-free lunch option that is both filling and refreshing.

Ingredients

• Quinoa - 1 cup (170g)
• Fresh spinach - 2 cups (60g)
• Cherry tomatoes - 1 cup (150g), halved
• Cucumber - 1 medium (200g), diced
• Red bell pepper - 1 medium (150g), diced
• Red onion - 1/4 medium (40g), finely chopped
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Pumpkin seeds - 1/4 cup (30g)

Steps

1. Rinse the quinoa under cold water in a fine mesh strainer to remove its natural bitterness.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups (480ml) of water and a pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until quinoa is fluffy and all water is absorbed. Remove from heat and let it cool.
4. In a large mixing bowl, combine the fresh spinach, cherry tomatoes, cucumber, red bell pepper, and red onion.
5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
6. Add the cooled quinoa to the mixing bowl with the vegetables and pour the dressing over the top.
7. Toss everything gently to combine, then sprinkle with pumpkin seeds before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from spinach and tomatoes, which may help reduce inflammation.
• High in protein and fiber from quinoa, promoting satiety and digestive health.

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