Next to summertime, I think January is high-salad time (thanks to all those New Year resolutions). I’m a salad gal all the time, but I might as well jump on the bandwagon. I could have called this something more catchy like, Grains n’ Greens, but quinoa is actually the seed that is extracted from the grain. Hence, it’s Seed n’ Green (even though I’m sure I’ve called quinoa a grain many times before). Anyway, quinoa is pretty awesome so it’s an ideal mate for salad fixings. I recommend making the quinoa ahead of time and letting it cool, but feel free to serve this salad warm.
INGREDIENTS:
1 C quinoa
2 C broth or water
6 C baby spinach
1 14-oz can sliced green olives
1 avocado, diced
Pepitas
Lemon-Tahini Dressing
2 Tbs tahini
1 Tbs red miso
1/8 C nutritional yeast
1/8 C lemon juice
1 Tbs chia seeds
1/4 C water (more for thinning out, if necessary)
1/8 tsp black pepper
DIRECTIONS:
Combine the quinoa and broth or water and bring to a boil. Reduce heat to low, cover, and let cook for about 15-20 minutes, or until the liquid has been absorbed. I then transferred the quinoa to a bowl and chilled it in the fridge, uncovered, for about 30-45 minutes. Meanwhile, to make the dressing, combine all of the ingredients in a food processor. Puree until smooth. Transfer to a mason jar or other glass container. Store in the fridge until ready to use. Depending on how long it sits, the chia seeds will thicken the dressing up, so if you want a thinner dressing, whisk in a tad of water.
To make the salad, start with some spinach, then add a scoop or two of quinoa. Top with olives, avocado, pepitas and dressing. Enjoy!
- 1 C quinoa
- 2 C broth or water
- 6 C baby spinach
- 1 14-oz can sliced green olives
- 1 avocado, diced
- Pepitas
- Lemon-Tahini Dressing
- 2 Tbs tahini
- 1 Tbs red miso
- ⅛ C nutritional yeast
- ⅛ C lemon juice
- 1 Tbs chia seeds
- ¼ C water (more for thinning out, if necessary)
- ⅛ tsp black pepper
- Combine the quinoa and broth or water and bring to a boil. Reduce heat to low, cover, and let cook for about 15-20 minutes, or until the liquid has been absorbed.
- I then transferred to a bowl and chilled in the fridge, uncovered, for about 30-45 minutes. Meanwhile, to make the dressing, combine all of the ingredients in a food processor. Puree until smooth. Transfer to a mason jar or other glass container. Store in the fridge until ready to use. Depending on how long it sits, the chia seeds will thicken the dressing up, so if you want a thinner dressing, whisk in a tad of water.
- To make the salad, start with some spinach, then add a scoop or two of quinoa. Top with olives, avocado, pepitas and dressing. Enjoy!
