Quinoa Spinach and Greens Salad with a Roasted Garlic Lemon Vinaigrette
Yield: 4-6 servings
Ingredients
- ⅔ cup uncooked quinoa (or 2 cups cooked)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, optional
- 1½ teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, roasted (see note)
- 6 cups spinach and spring mix (either 6 cups total of the 50/50 blend or 3 cups of each)
- ½ pint grape tomatoes, halved
- ½ cup cucumber, peeled and diced
- 1-2 scallions, sliced
- ½ avocado, diced
- ⅓ cup feta crumbles, plus more if desired
- Salt and pepper
Directions
- Combine ⅔ cup uncooked quinoa with 1⅓ cups water in a medium saucepan. Bring to a boil, cover and reduce to a simmer for 15 minutes. Remove from the heat and let cool; the quinoa should be cooked and the water should be absorbed.
- In a liquid measuring cup, whisk together the olive oil, lemon juice, lemon zest, Dijon and honey. Mash and chop up the roasted garlic clove and whisk into the dressing. Alternatively, you could blend everything together in a blender. Season with salt and pepper.
- In a mixing bowl, toss together the spinach and spring mix, cooked quinoa, tomatoes, cucumber and scallions. When ready to serve, add the avocado, feta, dressing and toss to combine. Add more feta on top if desired.
Notes
To roast 1 clove of garlic: Place unpeeled clove of garlic on a small square of aluminum foil. Lightly drizzle with olive oil then wrap up in the foil. Bake at 375 degrees for 10 minutes. Let cool then peel/pop out of the clove of garlic.
To roast a bulb of garlic: Cut the top off the head of garlic so that almost all the cloves are exposed. Place the head of garlic in a little square of aluminum foil and curve up the sides. Lightly drizzle the garlic with olive oil then season with salt and pepper. Seal up the foil to make a little packet. Roast for 35 minutes then let cool. Once it's cool enough to handle, squeeze out the roasted garlic cloves.
To roast a bulb of garlic: Cut the top off the head of garlic so that almost all the cloves are exposed. Place the head of garlic in a little square of aluminum foil and curve up the sides. Lightly drizzle the garlic with olive oil then season with salt and pepper. Seal up the foil to make a little packet. Roast for 35 minutes then let cool. Once it's cool enough to handle, squeeze out the roasted garlic cloves.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/07/24/quinoa-spinach-and-greens-salad-with-a-roasted-garlic-lemon-vinaigrette/