I am often craving a fresh & flavorful lunch – but don’t often have much time to put one together. Half the time, I end up eating a smoothie – which isn’t a bad thing, especially if it is my favorite Mango-Kale Smoothie
On this lucky day – I had some leftover quinoa in the fridge which helped this delicious salad become even more simple! I add chickpeas for extra protein, but you could also throw in chicken or feta depending on your dietary preferences, and it would be equally delicious. I think you all will love this too – and not just for lunch! It would make a perfect side at any cookout or summer potluck!
To make my Spring Green Quinoa you will need:
2 cups cooked quinoa
2.5 cups chopped baby spinach (not frozen!)
1 cup chickpeas (or can)
1 English cucumber, peeled & chopped
1/4 cup chopped basil
3 green onions chopped
1/4 cup olive oil
Zest and juice of a lemon
1/2 teaspoon salt and 1/4 tsp pepper
Here’s what you do:
Cut up all the vegetables and herbs in whatever size you like. If you don’t have cucumber, leave it out! If you prefer parsley instead of basil – feel free to substitute to suit your tastes. There isn’t a right or wrong way to make this salad which is one of the reasons why I love it so much.
In the bottom of a large bowl, add the olive oil, zest and juice of a lemon, salt and pepper. Whisk together and then add your chopped green onions and cucumber. Stir together. Now add in the spinach and basil stirring gently so they don’t get too bruised. Taste and season with salt and pepper if needed.
This salad will last for several days in the fridge. If you are making ahead, I would recommend not to add the spinach until right before serving to keep it crisp.
Hope you enjoy this recipe!