Shopping at a favorite health-food market my tummy was rumbling, so I headed to the fresh deli section to grab a quick snack. They make this great green quinoa salad. The first time I ate it I gobbled the cup down sitting in my car. The second time, I thought, I’ve got to make this at home. The third time, they ran out, so I took a photo of the ingredient list and came up with my own recipe.
The “Green-wah” Salad
With spinach, cucumber, lime, and cilantro, this should be called the “green-wah” salad. It’s really green! Golden corn kernels and red onion give the salad a bit of a color break. Color aside, it tastes great and is healthy. With quinoa as the base, it’s gluten-free and high in protein.
Before cooking, rinse quinoa well in a fine sieve to remove the natural bitter coating called saponin. Cook quinoa and spread it out on a rimmed baking sheet to cool. While it’s cooling, do your vegetable and herb prep and make the spinach dressing.
For the dressing, place 1 giant handful of washed baby spinach leaves into a blender. Add a little water, lime juice, olive oil, garlic and puree. Toss the cooled quinoa with the spinach dressing and the rest of the ingredients.
Enjoy this salad chilled for lunch or a snack. It also works beautifully as the base for grilled chicken, fish or as a side to burgers. Cool salad recipes are nice to have in your recipe box as we head into warmer weather. Salads like this also pack easily for a picnic.
One additional ingredient note – for more green, add diced avocado before serving!