It’s that time of year when I’m trying to eat healthy, but let’s be honest, busy days don’t always make it easy. I’m usually too busy throughout the day to make a healthy lunch for myself. I’m more of a grab-n-go type of gal when it comes to lunches. Unfortunately, most lunches I grab aren’t as healthy as I’d like them to be. Does “coffee” count as lunch? That’s why I absolutely love this salad: This spinach quinoa salad is both filling and healthy. I can prepare it, pop it in the fridge, and know it will provide me with delicious meals for the next couple of days.
This salad also makes a hearty main dish or side. If you want to bulk it up even more, you can add extra sweet potato or swap it out for butternut squash. The butternut squash version is especially perfect as a side dish for Thanksgiving or Christmas dinner, making this a recipe you can enjoy year-round.
The lemon vinaigrette is easy and delicious. It gives the spinach-quinoa salad that extra zing and tang I love. It also pairs well with other green salads, so I like to make extra to keep in the fridge.
Enjoy my recipe for this hearty, delicious spinach quinoa salad. I hope it will fill some of your lunch-time voids, too. If you like these healthy recipes, be sure to check out my Chunky Gazpacho recipe as well.
Quinoa Spinach Salad with Lemon Vinaigrette
Ingredients
- 1 cup Quinoa
- 2 cups Chopped Spinach
- 1 Sweet Potato
- 1 Avocado
- 1 Cup Pecans
- Lemon Vinaigrette Dressing
Lemon Vinaigrette Dressing
- ¼ cup Fresh Lemon Juice
- 1 ½ tsp Dijon Mustard
- ¼ cup Olive Oil
- 1 tsp Sugar
- Salt and Pepper to taste
Instructions
- Make the quinoa according to the directions on the package.
- Heat oven to 375
- While quinoa is cooking, peel and cube the sweet potato. Toss with salt, pepper and olive oil. Spread the sweet potato out onto the roasting pan and cook in the 375 degree oven for 10-15 minutes, or until easily pierced with a fork. Let cool
- Wash and chop the spinach
- Dice the Avocado
- In a large bowl combine cooked quinoa, spinach, roasted sweet potato, pecans and avocado. Add the lemon vinaigrette and toss thoroughly. Add salt and pepper to taste. Serve or refrigerate.
Lemon Vinaigrette
- Whisk together fresh lemon juice, dijon mustard, olive oil and sugar. Add salt and pepper to taste.
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