Sunny Spinach Quinoa Salad
A perfectly delicious salad for the mirthful month of May. Inspired to use ingredients I had on hand, and by spinach, which is now in season, I totally surprised myself with this beautiful salad!
Servings: 1
Ingredients
- 1 cup fresh spinach
- ½ cup cooked quinoa
- ¼ cup roasted red pepper strips, marinated in olive oil * see note below
- ½ avocado, sliced
- 5 greek olives * or Nicoise
- ¼ cup crumbled Feta
- 2 tbsp shelled pistachios
- lemon wedge
- salt, pepper
Instructions
- Plate the spinach. Top with quinoa, roasted red pepper strips, avocado, olives, feta and finally pistachios. Drizzle with lemon, season with salt & pepper. Voila! The most delicious, fresh, spring salad you've had in a long time!°
Notes
I found some beautiful, giant red peppers at my local grocery that were in the discount bin. I just cut them in half, or quarters, lengthwise, clean out the seeds, set them on a parchment lined baking sheet skin side up and into the oven they go. 450 F for about 20 minutes or until the tops start to char, or blacken. Remove from oven, let cool slightly, remove the charred skin, place in a glass jar pour olive oil over to coat and refrigerate.