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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Course: Salad

Preparation: Quick & Easy

Prep Time: 15

Total Time: 15

Servings: servings

Author: Patricia Chuey

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

Imperial – Metric

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

Saturated Fat

Cholesterol

Sodium

440

Potassium

402

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.