Meal Prep · Plant-based Mains

Balsamic Quinoa Salad

I became addicted to this easy salad when I went on maternity leave with our first daughter.

Something I’ve learned is keeping a tub of organic spring mix and cooked whole grains in the fridge makes it very easy to whip up a healthy lunch or dinner in minimal time. This is my go-to for a balanced bowl!

To make salad, assemble together:

  • 1 cup organic spring mix
  • 1/2 cup chopped veggies of choice, I use carrot, cucumber, radishes, and/or tomatoes
  • 1/2 cup cooked quinoa
  • 2 tbsp. pecans or almonds, chopped
  • 1 tbsp. dried cranberries
  • Protein of choice – great with crispy chickpeas, tofu bites, or veggie burger patties
  • Balsamic Maple Dressing (see below) OR 1.5 tbsp each olive oil + an infused balsamic vinegar
  • A spoonful of sauerkraut
  • Green onions to garnish

To make dressing, whisk together:

  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1/2 tbsp. maple syrup
  • 1/2 tsp. Dijon mustard

Makes 1 large salad to enjoy!

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