Description
Celebrate Easter with this vibrant Quinoa Salad, a dish that combines freshness and flavor without the guilt. Packed with protein-rich quinoa, crunchy bell peppers, and earthy spinach, this salad is perfect for any gathering. Tossed in a zesty lemon-honey dressing and garnished with fresh herbs, it’s a colorful addition to your holiday table that everyone will love!
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups fresh spinach, chopped
- 1 cup colorful bell peppers, diced (mix of red, yellow, and green)
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon raw honey
- Juice of 1 lemon
- Fresh herbs (parsley or dill), chopped
Instructions
- Rinse quinoa under cold water until clear to remove bitterness.
- In a saucepan, combine quinoa and water; bring to a boil. Reduce heat and simmer covered for about 15 minutes until fluffy.
- While quinoa cooks, chop bell peppers and spinach.
- In a bowl, whisk together olive oil, Dijon mustard, honey, and lemon juice to create the dressing.
- Once quinoa has cooled slightly, mix it with chopped veggies and dressing in a large bowl.
- Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg