(VEGAN/VEGETARIAN) Quinoa is an ancient grain that is high in protein and gluten free. It is perfect for winter salad recipes because it is hearty and filling compared to lettuce-based salads. Chickpeas, craisins, and spinach pair well together as salad toppings, and a homemade Balsamic vinaigrette adds a rich, sweet, and tangy flavor. Enjoy it by itself or with a nice warm bowl of soup! — Global Animal
Yield: 2 servings
1 cup Tri-color Quinoa, pre-cooked and chilled
1/2 bunch of Fresh Spinach
2 tbsp Craisins
1/2 cup Chickpeas, pre-cooked and chilled
1 tbsp Olive Oil
For the Vinegarette
1/4 cup Olive Oil
2 tbsps Balsamic Vinegar
1 tsp Brown Sugar
1/4 tsp Dijon Mustard
1/4 tsp Sea Salt
Heat a tablespoon of olive oil in a pan and add spinach. Saute for a few minutes until the spinach starts to wilt, but don’t let it fully cook.
To make the dressing, add the olive oil, balsamic vinegar, brown sugar, Dijon mustard and sea salt in a bowl and whisk until well combined.
Add spinach, quinoa, chickpeas, and craisins together in a large bowl with a lid and pour desired amount of dressing over the top. Put the lid on top and shake until the entire salad is covered in dressing.