I always get excited at the prospect of eating something that’s not only good for me and tastes delicious, but also looks completely gorgeous on the plate, like this Quinoa and Spinach Salad with Lemon Vinaigrette! This fantastic creation is piled with spinach, asparagus, sun-dried tomatoes, quinoa, red onions, almonds, then sprinkled with shredded mozzarella. So good!
With summer just around the corner, I’m looking forward to filling our meal menu with not only oodles of barbecued foods, but lots of healthy greens on the side! After a winter of eating comfort foods, which tend to be heavier and more of the fill-you-up type of thing, I’m yearning for lighter, better-for-me foods.
When it’s hot outside, all I need is a little grilled meat with a big green salad and some fresh fruit, and I’m one happy camper!
That’s one of the things I most enjoy about the warmer weather, is the fact that the meals tend to be much more simple, and so is the cleanup afterwards!
This recipe was inspired by a dish I ate not long ago at the California Pizza Kitchen. I left feeling completely satisfied and full, yet I didn’t feel guilty for finishing my entire meal. So I wanted to give it a go in my own kitchen!
I made this plateful of pretty as part of this month’s Mystery Dish Challenge. Marcie from Flavor the Moments was our hostess this month and asked us to use three of the following ingredients:
1. Oranges
2. Rhubarb
3. Almonds
4. Basil
5. Mozzarella
6. Quinoa
7. Fava Beans
8. Corn
9. Fish
10. Swiss chard
2. Rhubarb
3. Almonds
4. Basil
5. Mozzarella
6. Quinoa
7. Fava Beans
8. Corn
9. Fish
10. Swiss chard
I immediately knew that I needed to go the salad route after seeing this list, and I’m so glad I did, because this Quinoa & Spinach Salad is a winner! Combine it with a homemade Lemon Vinaigrette and your taste buds will be applauding!
{QUINOA & SPINACH SALAD}
Yields 1 main course serving
2 large handfuls spinach
1/8 c. quinoa, cooked
1 Tbsp. chopped or sliced almonds
1 Tbsp. sun-dried tomatoes
1 slice red onion, halved and separated
4 stalks asparagus, cooked to your liking
Finely-shredded mozzarella cheese for garnish
Pile all ingredients on a plate, drizzle with Lemon Vinaigrette, or serve it on the side, and enjoy!
{LEMON VINAIGRETTE}
1/4 c. olive oil
1/4 c. fresh lemon juice
1/2 tsp. oregano
2 garlic cloves
1 tsp. sugar
1/8 tsp. pepper
1/8 tsp. salt
1/4 tsp. honey
Add all ingredients together in a small bowl and whisk until combined. Cover and refrigerate until ready to eat. Stir well before serving, as ingredients will separate when sitting.
Now this is a meal I can totally get behind! It’s so simple to prepare and I don’t have to get down on myself for eating it!
Bring on the healthy summer salads! Enjoy!
To see all my Mystery Dish creations, go HERE.
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Marcie made a luscious Skillet Strawberry Rhubarb Crisp with an Almond Oat Crumble! It sound to die for!
Cathy@threekidsandafish{dot}com