Spinach, Radish, and Quinoa Salad
While it may seem like a grain, quinoa is actually a seed — an awesome, nutrition-packed seed. Quinoa is a great source of protein, fiber, and iron, and its fluffy texture makes it a perfect addition to salads. Here I’ve included it in a spring salad along with spinach, radishes, and peas. - Julia Mirabella
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Ingredients
For the salad:
- ¼ cup uncooked quinoa
- ½ cup water
- 2 to 3 tablespoons Blueberry Vinaigrette below
- ⅓ cup cucumber chunks
- ⅓ cup diced vine-ripened tomatoes
- ⅓ cup fresh peas or substitute sugar snap peas
- ½ cup thinly sliced radishes
- 2 cups spinach leaves
- 1 quart-size Mason jar
For the vinaigrette:
- 3 tablespoons fresh blueberries
- 2 tablespoons apple cider vinegar
- ¼ teaspoon honey
- pinch of salt
- freshly ground black pepper to taste
- 4 to 5 tablespoons olive oil
Instructions
- Rinse the quinoa thoroughly under running water. Place in a small saucepan with the water and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 15 minutes, until the water has been absorbed. Let the quinoa cool before adding it to the salad.
- Layer the ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the cucumbers, tomatoes, peas, and radishes. Add the cooled quinoa and finish with the spinach greens. Seal and refrigerate until ready to use.
- Blueberry Vinaigrette: Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until it is the right consistency.
Notes
Recipe from Mason Jar Salads and More: 50 Layered Lunches to Grab and Go by Julia Mirabella, courtesy of Ulysses Press.
Servings: 1 serving