This is a salad I have been making on repeat for my lunches during the week. It is basically just quinoa tossed with any green veggies you have on hand. It is a great way to clean out produce and use up leftover veggies. I love it because it is a hearty salad! You can really use any veggies you like. I have made this a few different ways but I have found my favorite veggies to add in are roasted broccolini, asparagus, cucumbers and arugula- but feel free to adapt this recipe with your favorite green veggies! I also love the addition of marinated artichoke hearts and feta!
It is all tossed with a lemon vinaigrette that keeps the salad so light and fresh yet full of flavor. I prefer red onion in this salad but it also works great with green onions as well! I roast the broccolini and blanch the asparagus but you could totally do all raw veggies as well. I like the contrast of raw, roasted and blanched together!
L O A D E D G R E E N S Q U I N O A S A L A D
1 cup cooked quinoa – I love the Trader Joe’s frozen quinoa it is so easy to microwave and ready in 3 minutes, no pots or pans get dirty!
2 baby cucumbers diced
1/2 red onion diced, or green onions
Roasted Broccolini (see below)
Blanched Asparagus (see below)
1 cup arugula – could also sub spinach or kale
4 oz crumbled Feta Cheese
Marinated Artichoke Hearts
D R E S S I N G
1/4 cup olive oil
juice of 2 lemons
1/2 teaspoon Dijon mustard
1 garlic clove minced
salt and pepper
Whisk all ingredients together.
To roast broccolini- toss with olive oil and salt and pepper. Roast at 350 degrees 15 minutes, you don’t want to cook too long.
To blanch asparagus- bring a pot of water to a boil, add in asparagus (I cut into 1 inch pieces first) boil 2-3 minutes and remove with slotted spoon and pat dry.
In a bowl combine quinoa, broccolini, asparagus, arugula, feta, red onion and cucumbers. Lightly toss all together. Pour dressing over and mix well. Taste and add more salt and pepper if needed!