California Quinoa Salad
Ready In: 25 mins
Serves: 6
Ingredients
Citrus Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons seasoned rice vinegar
- 1 garlic clove, minced
- sea salt & freshly ground black pepper
Salad
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 2 cups chopped fresh spinach
- 1 cup roasted chicken, shredded (about 4 oz.) or 1 cup cooked shrimp, cut in pieces
- 1 medium avocado, peeled and chopped (about 1 cup)
- 1⁄4 cup thinly sliced green onion
- 1⁄4 cup fresh basil, chopped
- 8 kalamata olives, pitted and quartered
Directions
- Whisk together the first five ingredients in a small bowl to make the vinaigrette.
- Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
- Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
- Suggest doubling recipe if making for a larger group of people.
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