Quinoa Spinach Salad

Quinoa Spinach SaladThis quick, refreshing summer salad was delicious and quite filling.  For variety, you could add a bit of grilled chicken or grilled salmon on this for a more filling dish as well.  This highly nutritious  recipe is not suitable until Phase 2 of the Atkins low-carb program, not as some believe, because quinoa is a grain (because it’s actually a seed) but because it is so high in carbs.  This is suitable for Keto folks if you can fit the carbs in your daily allowance.


1/3 lb. fresh spinach leaves

1 oz. red bell pepper, slivered

1 oz. red onion, slivered

¼ c. roasted sunflower seeds

2 T. raw quinoa (yields about 1/3 – ½ c. cooked)

DRESSING:  2 T. homemade mayonnaise, 2 T. balsamic vinaigrette, few drops hot chili oil and few drops garlic infused oil.  Mix in a small bowl and stir well.

DIRECTIONS:  Precook the quinoa per package instructions or about 15 minutes.  I tend to cook up more and refrigerate what I don’t need for other uses so the small amount isn’t so inclined to burn while cooking. Set aside to cook down a bit.   Make up the dressing next and set aside.  Finally measure out and toss together the vegetables in a large salad bowl.   Sprinkle the quinoa on top and drizzle the dressing over all.  Finally add a dash each of salt and black pepper.  Toss well and serve up on 4 large plates.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

183 calories

16.9 g  fat

9.15 g  carbs, 2.37 g  fiber, 6.78 g  NET CARBS

3.77 g  protein

122 mg sodium

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s