Salads are one of my favorite healthy lunch and dinner options, especially during the summer. I’ll take a bowl of fresh fruit or vegetables over a bed of kale and spinach with some homemade dressing every day of the week (except on pizza Friday)! If you’re into salads and freshly made dressing, check out my Spinach and Quinoa Salad.
Dark leafy greens are always the way to go when it comes to homemade salads. If you’re wondering what consists of dark leafy greens, I’m talking about spinach, kale, arugula, Swiss chard, collard greens, and romaine. Stay away from iceberg—there’s very little, if any, nutritional value in iceberg lettuce. Leafy greens like spinach and kale are low-calorie veggies loaded with protein, vitamins, and minerals that fill me up without the bloating.
I like to add chopped cucumbers, tomatoes, green onions, kalamata olives, avocado, quinoa, and shaved Brussel sprouts! Yes, Brussel sprouts! Uncooked, they add the perfect amount of crunch, not to mention they’re high in fiber, vitamin K, and Omega-3 fatty acids.
Just throw all the ingredients in a large salad bowl and add a little homemade lemon vinaigrette and enjoy!
Spinach and Quinoa Salad Ingredients
- 1/2 cp. cooked quinoa
- 2 cp. fresh spinach
- 1 cp. shaved Brussel Sprouts (about 4 uncooked Brussels)
- 1/2 cp. cucumbers
- 1/2 cp. chopped tomatoes
- 1/4 cp. kalamata olives
- 1/-2 tbsp. green onion
- 1/2 cp. sliced avocado
- Feta cheese (optional)
Dressing:
- Juice from 2 lemons
- 1/4 cp. olive oil
- 1/8 tsp. garlic powder
- 2 tsp. oregano
Quinoa Directions:
Rinse 1 cup of uncooked quinoa in a handheld strainer. In a medium saucepan, add quinoa and 2 cups of water. Bring to a boil and then reduce to low heat. Cover and simmer for 15 minutes. Remove cover and fluff quinoa with a fork.
*Squeeze juice from 2 lemons into a salad dressing mixer/ dispenser. Add olive oil and herbs. Mix well and keep refrigerated. Use a citrus press to avoid picking out the lemon seeds.
What’s your favorite summer salad? Have you tried my Spinach and Quinoa Salad? Share in the comments below.
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Ingredients
- 1/2 cp. cooked quinoa
- 2 cp. fresh spinach
- 1 cp. shaved Brussel Sprouts (uncooked)
- 1/2 cp. cucumbers
- 1/2 cp. chopped tomatoes
- 1/4 cp. kalamata olives
- 1/-2 tbsp. green onion
- 1/2 cp. sliced avocado
- Feta cheese (optional)
- Dressing
- Juice from 2 lemons
- 1-2 Tbsp. olive oil
- 1/8 tsp. garlic powder
- 1/4 tsp. oregano
Instructions
- Just throw all the ingredients in a large salad bowl and add a little homemade lemon vinaigrette and enjoy!
- Quinoa:
- Rinse 1 cup of uncooked quinoa in a handheld strainer. In a medium saucepan, add quinoa and 2 cups of water. Bring to a boil and then reduce to low heat. Cover and simmer for 15 minutes. Remove cover and fluff quinoa with a fork.
- Dressing:
- Squeeze juice from 2 Lemons into a salad dressing mixer/ dispenser. Add olive oil and herbs. Mix well and keep refrigerated.
Hi! I’m Meagan and I’m a 41 year old mom of a high energy almost 9 year old, happily navigating my way through the little boy years. I’ve been married for 14 years. I met my husband over 20 years ago in high school; we got married 10 years later after graduating from the University of South Florida. I currently help run a family business with my parents while blogging about my life and love of DIY projects!
When I’m not at a kids sports game, I enjoy spending time with my family on a beach anywhere. I also love decorating and organizing, fun DIY projects, bargain shopping, and eating out or in! I also love Barbecue anything and a good show or movie on Netflix.
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