This light salad is full of flavor and surprisingly filling thanks to the protein packed quinoa.
I know, I know. I don’t even like quinoa. I’ve complained about it before. But you know what? I had a craving for it. After chipotle quinoa skillet I wanted more. I even bought some in bulk. [Who am I?!] Ryon and my mom rolled their eyes at me when they saw the big bag that I brought home. They haven’t acquired the same taste for quinoa yet. Which just means more for me. Yes, I’m talking about eating all the quinoa. I really don’t know who I am anymore!
I’m a huge lover of salads, so I wanted to try quinoa is a salad. Its so high in protein that the salad filled me right up. [The berries helped too.] I used a raspberry vinaigrette and it was like heaven in a bowl. [In a salad bowl to be exact.] Oh and there is some feta on there too. Everything is betta with feta! [Too cheesy for you? Sorry. Ill cut the cheese jokes.]
Moral of the story? Don’t write off something until you tr it.. more then once! The first two times I tried quinoa I did not like. At all. Not one bit. [I don’t like green eggs and quinoa, I do not like them Sam I am!] Now? I giant puffy heart quinoa. [Which is good since I bought a huge bag of it!] I might have even substituted it for pasta one night. [WHO AM I?!]
- 1 cup of cooked quinoa
- 1 cup of mixed berries, fresh (strawberries, blueberries, raspberries, blackberries)
- 2 cups of spinach, washed and dried
- ½ cup of feta cheese
- raspberry vinaigrette
- salt and pepper to taste
- Layer the berries and quinoa on top of the spinach.
- Sprinkle on the feta cheese.
- Top with vinaigrette.
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