Lunch Today: Mixed Greens and Quinoa Salad

Paula Gallagher on
mixed greens

We had some beautiful weather last week and it felt like spring! Once the weather turns from frigid to warm, I tend to eat fewer soups and stews and start enjoying lighter, fresh salads.

This salad is full of protein and even has some added omega-3’s from some heart-healthy avocados. The strawberries add some extra freshness and antioxidant power, and the creamy dressing is a little decadent but is key to making this salad extra yummy. And although quinoa is a good source of protein, you could add grilled chicken or fish to make this a more hearty meal.

You could also add some crunch to this salad by tossing in a few heart-healthy nuts such as almonds, walnuts or pecans, and if the dressing is too creamy for your liking, you can make a balsamic dressing for this salad by taking out the mayonnaise and using a balsamic reduction. If you do this, then you won’t need the apple cider vinegar in your dressing, as it will be acidic enough.

Mixed Greens and Quinoa Salad

    Salad
    • 1 cup water
    • 10 strawberries, sliced
    • 1/2 cup cooked black beans
    • 1/2 cup uncooked red quinoa, rinsed
    • 1 avocado, sliced
    • 8 cups mixed greens

    Dressing

    • 1/3 cup vegan mayonnaise
    • 2 tablespoon apple cider vinegar
    • 2 tablespoon honey
    • 1 teaspoon poppy seeds

    Using a strainer, rinse your quinoa under cold water until the water runs clear. Place quinoa and 1 cup of water into a pan over medium heat and cook according to directions. Once cooked, put the quinoa in a bowl and set in the fridge to cool.

    In a small bowl, whisk together all dressing ingredients and set aside.

    When you’re ready to serve, put the remaining salad ingredients into a large bowl, toss in your quinoa and drizzle with dressing!

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