Spring Quinoa Salad – Recipe of the Week
By Jamin Mendelsohn
So you just wrapped up your Reboot, or you’re getting close and starting to think: Where to, from here?!
You’re not alone, in fact one of the most common questions I hear from Rebooters is not about the Reboot itself, but “What to do next?!” Reboot Nutritionist Stacy K. has been focusing on this topic in some of her recent posts – After the Reboot and Recipe Makeovers. This week, the featured recipe is a good one to try as you transition off the stricter Reboot days, and one to continue to enjoy as part of your healthy lifestyle moving forward.
I particularly like this recipe because the veggies are raw. By adding quinoa, you take a simple raw salad and give it a heartiness that will leave you full and satisfied. Quinoa, often considered a grain is actually a seed. It is high in protein, iron and calcium, and it is gluten-free. Plus it tastes great!
Ingredients
- 1 cup quinoa
- 1 bunch asparagus
- 1/2 red bell pepper
- 5 scallions
- 4 cups spinach
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- Sea salt
- Black pepper
- Squeeze of fresh lemon juice
Directions
- Place 2 cups water in large saucepan, add 1 cup quinoa. Bring water and quinoa to a boil. Lower heat and simmer, covered, for 10-15 minutes until water is absorbed and quinoa is fluffy and tender.
- While quinoa is cooking, chop asparagus, red pepper and scallions.
- Transfer cooked quinoa to a bowl, mix in raw veggies and toss with olive oil and red wine vinegar. Add in spinach and toss. Spinach will wilt slightly from the steam. Add squeeze of fresh lemon juice; salt & pepper to taste.
- Serve hot or cold. Enjoy!
Servings: 4
Substitutions
- Add: Chopped fresh herbs
- Add: Chickpeas for additional plant-based protein
- Substitute your favorite Reboot salad dressing for the oil and vinegar
- Add: Sulfur-free raisins to add sweetness
Calories: 120
Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 35 mg
Carbohydrates: 16 g
Fiber: 4 g
Sugars: 2 g
Protein: 4 g