I know that it is summer, and a summer salad that is low in calories is a good thing to think about. Lose the mayo and use some fresh herbs and Quinoa.
Here is a quick recipe
1 cup Quinoa ( pre cook your quinoa, following the directions on the package. Most call for a cup of quinoa to 1 -1/4 cup water, bring to a boil and simmer for about 12 minutes.)
Some herbs from your garden if you have fresh.
I used 1/8 cup fresh parsley, 4 basil leaves, 2 sage leaves.
2 tesp olive oil
2 teasp agave
2 cup spinach. You can use fresh or frozen ( thawing out frozen by steaming)
2 cloves garlic ( I used something new- garlic ropes that I cut up into small pieces)
While you Quinoa is simmering, steam some spinach.
In a blender or food processor mix the oil agave and herbs, add some water while mixing or more olive oil. It should look like pesto consistency. Put to the side.
Mix the spinach with the quinoa and add the herbs.
Top with grated carrots for color.
Here is what it looks like. Servings: about 8.Quinoa is 170 calories for 1/4 cup.
2 thoughts on “Summer Salad: Quinoa and Spinach”
Hi Doris, this looks good even though I have not been able to make anything with Quinoa yet that is palatable!
Just a comment–curry is not a spice–it is a combination of spices and can vary depending on your preferences. There is a curry plant with leaves that can be used as a garnish, but as far as I know, it imparts very little flavor. Not trying to be a Know-it-All–just wanted to point that out. Miss you at Curves, Gail
Thank you Gail for the information. I always appreciate it when someone tells me something I do not know. We go through life learning new things! Hope to see you soon at the Farmer’s Market. Have not been there in a few weeks. I went to PA last Saturday to a town called Potterville. You would love it there. Take care, Doris