Spinach Salad with Quinoa and Cauliflower
This salad may have a long title and seemingly have lots of components but it is really simple – and a nice format to modify from. Switch up grain, vegetable and dressing to what you have in the fridge/pantry.
I have gotten in the habit of making batches of quinoa and keeping them in the fridge. I also have started roasting vegetables and keeping those on hand to toss on the kids plates – and into my salads and meals. I highly recommend doing this once or twice a week – if the oven is on for something else, throw chopped broccoli with some olive oil and salt and pepper in there and roast away. This salad is a great way to use your roasted cauliflower (or whatever leftover roasted vegetable you have on hand).
Yields: 2 salads
- 1 cup quinoa cooked (1 cup quinoa+2 cups water, bring to boil and simmer until all water is absorbed – I rinse it in cold water to stop cooking)
- 1 large cauliflower, cut into small pieces and roasted
- 8 oz. baked chicken breast or rotisserie chicken, chopped
- 1 small red onion, cut in half, thinly sliced
- 1 15oz can chickpeas, drained and rinsed
- 4 cups baby spinach
- 2 Tbls. sunflower seeds
- 4 Tablespoons pesto (Aldi has a great price on pesto)
- 1/4 cup Real lemon juice
- salt and pepper
- Into a 400 degree oven divide cauliflower evenly and top with 2 Tbls. olive oil and a dash of salt. Roast in the oven for 20 minutes.
- Check every 10 minutes or so to stir and see if it is starting to get nice brown crispy edges.
- In a large bowl combine cooked quinoa, chickpeas, onion, chicken and spinach and seeds and toss. Let cauliflower cool and then toss that into the mix.
- Mix the dressing and add to the salad. Toss well.
- Salt and pepper necessary to bring it all together.
Meal Prep Tip: This recipe is for 2 servings. If you are saving the second serving for another day simply putt all the salad ingredients together and store the additional dressing on the side in the refrigerator. Toss dressing with the salad before serving.