Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed any prep ideas! This entire dish can be made ahead!
- 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
- 🐓 If you would like more protein in this salad, make extra chicken salad. FYI: quinoa has 6 grams of protein in 3/4 cup of cooked quinoa!
- 🥒 This salad is a perfect base to add your favorite veggies, or leave out any suggested veggies in the recipe! Just be sure to adjust your grocery list.
Ingredients:
- 1 cup quinoa
- 8 cups spinach
- 1 cucumber
- 1 pint cherry tomatoes
- 1 small red onion
Directions:
- 🔪 Cook Quinoa (this can be done up to 3 days ahead)
- Cook quinoa according to package instructions.
- Optionally Crisp Quinoa
- Add the cooked quinoa to a parchment-lined baking sheet in a thin layer and let it air dry for about 10 minutes.
- Place the baking sheet in a preheated 375 degree oven and bake until slightly golden, about 25 minutes.
- Store in an airtight container in a cool dry place for up to 5 days.
- Veg Prep
- Clean, dry, and remove thick stems from spinach (if needed).
- Slice cucumber into 1/4 inch thick half or quarter moons.
- Halve tomatoes, if desired.
- Thinly slice red onion into half or quarter moons.
- Build Salads
- Place spinach in meal prep containers if making ahead.
- Top with cucumber, tomatoes, and red onion.
- Serve with avocado vinaigrette or your favorite dressing and top with crispy quinoa.
- Note: If you're not crisping the quinoa, you can top the make ahead salads with cooled quinoa and store in the refrigerator.