Spinach Quinoa Salad with Lemon Dressing


By Micki Brown
Serves 6-8

Salad Ingredients:

1 bunch fresh spinach, coarsely chopped

1 small red onion, thinly sliced

1 medium cucumber, quartered and sliced

1 yellow or red bell pepper, diced

1 green bell pepper, diced

1 large heirloom tomato, diced

3 cups cooked quinoa

1 small can sliced black olives

2 ounces grated or crumbled cheese (mozzarella, feta, parmesan), optional

Dressing (recipe below)

Dressing Ingredients:

½ cup extra virgin olive oil

Juice of 1 lemon

Zest of 1 lemon

2 tbsp red wine vinegar

3 cloves garlic, minced

1 tsp dried oregano

½ tsp sea salt

¼ tsp black pepper


In a pint-sized mason jar, combine the ingredients for the dressing and shake well. Place all of the vegetables together in a large bowl and toss well. Add the dressing mixture and toss/mix until the veggies are well-coated with dressing and ingredients are evenly distributed. Enjoy!