Quinoa Veggie Salad

Updated: Mar 8, 2019

A quick and nutritious lunch or add protein for a healthy dinner!



This salad is SO yummy. It starts with a layer of baby spinach or your favorite greens and then quinoa for some healthy grains. I, of course, added carrots while the apples give it a little sweetness. And I promise if you don’t like beets give this a try, they blend really well with the other ingredients and they are incredibly healthy for you! Finally, the cucumber adds some crunch. If you want to add extra protein add chickpeas, black beans, toasted walnuts or roasted chicken etc! I have a simple oil and vinegar dressing to go with it but you can also try my pomegranate vinaigrette or your favorite dressing!


This salad is for my friend Emma and her inspiring instagram @everything_emma_fit! She embodies honesty and is working on her own fitness as well as helping others with theirs! Absolutely give her a follow if you need some quality workouts or uplifting words to keep you going. I wanted to give her followers a delicious meal to keep them going from the nutrition aspect! Try my salad and check Emma out today!



Serves: 1


Ingredients


1 handful of baby spinach (or greens of choice)

1/4 cup dry quinoa

8 baby carrots

1 small beet

1/2 fuji apple

1/2 cucumber

3 Tbsp olive oil

1 Tbsp balsamic vinegar

Salt and pepper to taste


Instructions


Place 1/4 cup dry quinoa and 1/2 cup water in pan with a lid. Bring to a boil and then reduce to a simmer and cook for 15 min or until water has cooked off and the quinoa is tender. Fluff with a fork and remove from pan and let cool.


Place a handful of baby spinach in a bowl. Chop carrots into thin rounds and put them in the bowl with spinach. Peel and shred the beet, chop the apple and the cucumber and add them all to the bowl. Once the quinoa has cooled add that as well.


Mix the olive oil and vinegar together with salt and pepper. Put on salad and serve!


Author: Lucy Lafranchise

Photographer: Jack Klipfel

 2019 // LUCY LAFRANCHISE