This colourful Layered Spinach and Quinoa Salad is equally attractive and tasty whether assembled in layers in a clear glass bowl or simply tossed altogether. The combination of yogurt, cheese, vegetables and grains makes for a well-balanced vegetarian meal.
Recipe courtesy of Hello Canola and Patricia Chuey
Layered Spinach and Quinoa Salad
This colourful salad is equally attractive and tasty whether assembled in layers in a clear glass bowl or simply tossed altogether.
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Servings: 6 servings
Ingredients
Dressing
- 3/4 cup plain Greek yogurt
- 2 Tbsp canola oil
- 4 Tbsp freshly squeezed lemon juice
- 1 Tbsp granulated sugar
- 1/2 tsp salt
Salad
- 4 cups fresh spinach
- 1/2 cup chopped red onion
- 2 cups cooked quinoa or whole grain of your choice
- 2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
Instructions
- For dressing: In glass jar or container with lid, shake together yogurt, canola oil, lemon juice, sugar and salt.
- In large bowl, toss spinach with 3 tablespoons of dressing and spoon into bottom of clear serving bowl. Sprinkle onions on top to form second layer of salad.
- In large bowl, combine quinoa with 3 tablespoons of dressing and spoon atop onion layer. Sprinkle tomatoes, feta and pumpkin seeds on top and drizzle with remaining dressing. Serve immediately.
Nutrition Facts
Layered Spinach and Quinoa Salad
Serving Size
1 cup
Amount per Serving
Calories
280
% Daily Value*
Fat
17
g
26
%
Saturated Fat
6
g
38
%
Cholesterol
20
mg
7
%
Sodium
440
mg
19
%
Potassium
402
mg
11
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
