This is a salad I have been making on repeat for my lunches during the week. It is basically just quinoa tossed with any green veggies you have on hand. It is a great way to clean out produce and use up leftover veggies. I love it because it is a hearty salad! You can really use any veggies you like. I have made this a few different ways but I have found my favorite veggies to add in are roasted broccolini, asparagus, cucumbers and arugula- but feel free to adapt this recipe with your favorite green veggies! I also love the addition of marinated artichoke hearts and feta!

It is all tossed with a lemon vinaigrette that keeps the salad so light and fresh yet full of flavor. I prefer red onion in this salad but it also works great with green onions as well! I roast the broccolini and blanch the asparagus but you could totally do all raw veggies as well. I like the contrast of raw, roasted and blanched together!

L O A D E D G R E E N S Q U I N O A S A L A D

1 cup cooked quinoa – I love the Trader Joe’s frozen quinoa it is so easy to microwave and ready in 3 minutes, no pots or pans get dirty!

2 baby cucumbers diced

1/2 red onion diced, or green onions

Roasted Broccolini (see below)

Blanched Asparagus (see below)

1 cup arugula – could also sub spinach or kale

4 oz crumbled Feta Cheese

optional:

English peas

Marinated Artichoke Hearts

D R E S S I N G

1/4 cup olive oil

juice of 2 lemons

1/2 teaspoon Dijon mustard

1 garlic clove minced

salt and pepper

Whisk all ingredients together.

To roast broccolini- toss with olive oil and salt and pepper. Roast at 350 degrees 15 minutes, you don’t want to cook too long.

To blanch asparagus- bring a pot of water to a boil, add in asparagus (I cut into 1 inch pieces first) boil 2-3 minutes and remove with slotted spoon and pat dry.

In a bowl combine quinoa, broccolini, asparagus, arugula, feta, red onion and cucumbers. Lightly toss all together. Pour dressing over and mix well. Taste and add more salt and pepper if needed!