Spinach Quinoa Salad with {Homemade} Balsamic Vinaigrette

 This little number is perfect for all these new years resolutions and eating smart.  This is a great lunch that is easy to pack to work or school and can be eaten warm or cold. 

Spinach Quinoa Salad with {Homemade} Balsamic Vinaigrette

1 cup quinoa
2 cups chicken broth or vegetable broth
pinch red pepper flakes
fresh tarragon leaves or basil roughly chopped
1 clove garlic, pressed
1 green onion, chopped
1 handful fresh baby spinach, rinsed and patted dry
1 small or 1/2 large apple cored and chopped
1/4 cup raw almonds, roughly chopped
Balsamic vinaigrette for drizzling

Cook quinoa by lightly toasting in a hot pan then add broth, red pepper and garlic.  Bring to a boil, turn down the heat, put on a lid and let it simmer about 12 minutes or until the liquid is absorbed. While that's cooking prepare herbs, onion, apple and balsamic vinaigrette (recipe below). Add tarragon or basil and green onion to hot quinoa and fluff with a fork to combine.  Put the lid back on and let it steam the green onion while you get the spinach in a bowl. I like to put some of the apples on the spinach then drizzle some vinaigrette over the greens.  Now take a heaping scoop of steamy quinoa and put it right on top. Finish with the remainder of the apples and almonds.

{Homemade} Balsamic Vinaigrette
1/4 cup balsamic vinegar
1- 1 1/2 tbsp. real maple syrup or agave
1 tbsp. coconut oil (run the bottle under hot tap water until it's liquid and pour-able)
1/2 tsp. sea salt
black pepper to taste

Put the quinoa in a separate container from the spinach and apples to work.  Eat it cold or microwave the quinoa for a warm spring-like salad on a cold winter day.



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{Homemade} Cranberry Sauce

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Sunday, 20 January 2019

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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