Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups baby spinach leaves, chopped
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup green bell pepper, diced
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
¼ cup feta cheese (optional)
Juice of 1 lemon
Two tablespoons extra-virgin olive oil
Salt and pepper to taste
Instructions:
Cook Quinoa: Combine quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked to desired fluffiness and water is absorbed. Remove from heat and let it cool.
Prepare Vegetables: In a large mixing bowl, combine chopped spinach, cucumber, cherry tomatoes, green bell pepper, red onion, parsley, and cilantro.
Assemble Salad: Add cooked and cooled quinoa to the bowl with the vegetables. Mix well to combine.
To make the Dressing, whisk together lemon juice, extra-virgin olive oil, salt, and pepper in a small bowl.
Dress Salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Optional Toppings: If desired, sprinkle crumbled feta cheese over the top of the salad for added flavor.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled for a healthy and vibrant St. Patrick's Day dish.
Note: For a more substantial meal, customize this salad with your favorite vegetables or add protein sources like grilled chicken, chickpeas, or tofu. Enjoy the fresh and nutritious flavors of this Shamrock Spinach and Quinoa Salad as part of your St. Patrick's Day celebration!
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