Easy Spinach Quinoa Salad With Homemade Citrus Dressing

40 MINUTES | EASY | SERVES 5

Nutrition per serving:

266 Cals, 7.1g Protein, 21.5g Carbs, 17.8g Fat

Light and easy? I’m there for summer fare!

This salad is quick, easy and packed with nutritious bites with every fork full; spinach, quinoa, nuts, fresh fruit. This salad is so simple, but a tasty and filling combination all at the same time. It’s perfect for lunch, dinner and summer entertaining.

It’s delicious all on it’s own or topped with fresh grilled veggies, grilled chicken and/or salmon. And, the leftovers are delicious so make extra (wink).

Equipment Needed

Sauce pan

Measuring spoons

Bell jar

Large bowl

Spoon(s)

Knife

Cutting board

Shopping List

Quinoa

Vegetable broth

Onion powder

Butter

Sea salt

Garlic powder

White wine vinegar

Olive oil

Navel orange

Spinach

Sliced almonds

Dried cranberries

More thoughts on making this Easy Spinach Quinoa Salad

Spinach: I use fresh baby leaf spinach when I’m making this recipe. If you have a garden…it’s even fresher!

Serving: Consider serving with my Easy and Delicious Veggie Kabobs. Or, grill chicken or salmon to top it off!

Measurements and Nutritional Information: The nutrition per serving provided is based on specific ingredients and brands and is offered to give you an estimated value; it was measured as 4 servings. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.

Yield: 5

Easy Spinach Quinoa Salad

Print

Prep Time 40 minutes

Total Time 40 minutes

Ingredients

• 1/2 cup uncooked, tri-colored quinoa
• 1 cup vegetable broth
• 1 tablespoon butter
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1 navel orange
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 5 oz. fresh spinach leaves
• 1/2 cup slice almonds
• 1 cup dried cranberries

Instructions

1. Rinse the quinoa.
2. Bring the broth to a boil with the butter, onion powder, sea salt and garlic powder stirred together. Add the quinoa, lower the heat and cook as directed on the package. Let it cool.
3. Rinse the spinach.
4. Rinse the navel orange, cut it in half and extract the juice from each half.
5. Using a whisk, combine and mix, the navel orange juice, white wine vinegar and olive oil together.
6. Toss the spinach, quinoa, almonds and dried cranberries together.
7. Top it off with the orange vinaigrette and serve.