Looking for an easy-to-make but filling plant-based salad? Look no further!
This Quick Spinach Salad crafted by Home With Willow comes together in 20 minutes and is made up of nutrient-packed green veggies, protein, and healthy fats!
- 1 Cucumber
- 1 Onion, Small
- 5 Handfuls Spinach
- 1/2 Bunch Parsley
- 1 Avocado
- 2 cups Chickpeas, Cooked or Canned
- 1/2 cup Quinoa uncooked, dry
- 1 cups Water, Filtered
- 3 tbsp Olive Oil
- 3 tbsp Apple Cider Vinegar
- 2 Cloves Garlic, Minced
- 1/2 tsp Dijon Mustard
- 1 tsp Maple Syrup
- Salt & Pepper to taste
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Start your quinoa so you can prep while it cooks.
In a small pot, add 1 cup of water and 1/2 cup Quinoa and bring to a boil. Cover, reduce heat to medium-low, and simmer until water is absorbed 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Alternatively, you can cook in an Instant Pot or use a rice cooker.
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Whisk together the oil, ACV, minced garlic, mustard, and maple syrup. Add salt & pepper to taste.
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Wash your spinach & parsley by soaking in a bowl of warm water with 1 tbsp salt added. Rinse well after soaking for 10 minutes.
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While the greens soak, chop your cucumber and thinly slice your onion. Then, rinse your chickpeas. Add them all to a large bowl.
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After rinsing your greens, chop them roughly and add them to the bowl with the chickpeas, onion, and cucumber.
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Once the Quinoa is finished cooking, add it to your salad (it’s okay if the quinoa is still warm). Pour over your dressing, and toss.
Serve with sliced avocado.
- If you plan to use this for meal prep, only add dressing to the portion of the salad you plan to eat – then store it separately. I personally dressed the entire thing and ate it within 2 days and it was perfectly fine. It would probably be good for about 3 or 4 days without the dressing.
- For more flavor, you can cook the quinoa in vegetable broth, but it will add more sodium.
