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 I just turned 40! I’ve been married for 14 years. She is a proud boy mom, happily navigating her way through the little boy years. She met her husband 20 years ago in high school; they got married 10 years later after graduating from the University of South Florida. Meagan currently helps run a family business with her parents while blogging about her life and love of DIY projects!
When she isn’t chasing her son around and constantly picking up Matchbox cars, she enjoys spending time with her family on a beach anywhere. She also loves decorating and organizing her home, delving into fun DIY projects, bargain shopping, and eating at unique restaurants. She also loves Barbecue anything and a good show or movie on Netflix.
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