This 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:
16.9 g fat
9.15 g carbs, 2.37 g fiber, 6.78 g NET CARBS
3.77 g protein
122 mg sodium