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I used to eat salads all the time and got so sick of them. Probably because I was doing the same thing over and over. Lettuce, carrots, cucumbers, tomatoes and chicken. BORING.
So this week I decided to mix it up and try some new recipes. Wanted to share one that I loved. Very easy to make and you can put a few together and keep in the fridge to save time during the week.
One tip is to use microwavable, frozen quinoa. I buy it at Trader Joe's and Target. Takes 3 minutes to heat up. Just make sure the only ingredient is quinoa.
Spinach Salad with Quinoa and Strawberries
Ingredients:
2 cups raw spinach
½ cup cooked quinoa
½ cup sliced strawberries
1 Tbsp. goat cheese, 1 Tbsp. sliced almonds
1 Tbsp. Honey Mustard Dressing (recipe below)
Honey Mustard Dressing Ingredients:
½ cup reduced-fat (2%) plain Greek yogurt
3 Tbsp. Dijon mustard
3 Tbsp. raw honey
3 Tbsp. apple cider vinegar
¼ cup extra-virgin olive oil
Sea salt (or Himalayan salt) (to taste; optional)
Dressing Preparation:
1. Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well.
2. Slowly add oil, whisking constantly until well blended; season with salt if desired.
(2 green, 1 yellow, ½ purple, 1 blue, ½ orange)
So this week I decided to mix it up and try some new recipes. Wanted to share one that I loved. Very easy to make and you can put a few together and keep in the fridge to save time during the week.
One tip is to use microwavable, frozen quinoa. I buy it at Trader Joe's and Target. Takes 3 minutes to heat up. Just make sure the only ingredient is quinoa.
Spinach Salad with Quinoa and Strawberries
Ingredients:
2 cups raw spinach
½ cup cooked quinoa
½ cup sliced strawberries
1 Tbsp. goat cheese, 1 Tbsp. sliced almonds
1 Tbsp. Honey Mustard Dressing (recipe below)
Honey Mustard Dressing Ingredients:
½ cup reduced-fat (2%) plain Greek yogurt
3 Tbsp. Dijon mustard
3 Tbsp. raw honey
3 Tbsp. apple cider vinegar
¼ cup extra-virgin olive oil
Sea salt (or Himalayan salt) (to taste; optional)
Dressing Preparation:
1. Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well.
2. Slowly add oil, whisking constantly until well blended; season with salt if desired.
(2 green, 1 yellow, ½ purple, 1 blue, ½ orange)