Description
This anti-inflammatory quinoa salad combines nutrient-dense ingredients like spinach, avocado, herbs, and seeds with fluffy quinoa and a lemony flax oil dressing for a refreshing, wholesome dish that’s quick to prepare and supports overall wellness.
Ingredients
- 4 cups fresh spinach, chopped
- 1 cup cooked quinoa, cooled
- 1 small handful fresh basil, finely chopped
- 1 small bunch fresh parsley, finely chopped
- 1 medium tomato, finely chopped
- 1 small sweet pepper, finely chopped
- 1 small red onion, finely chopped
- 1 ripe avocado, diced
- 1 tablespoon olives, pitted and finely chopped
- 1 tablespoon black cumin seeds (nigella)
- 1 tablespoon ground flaxseed
- 1 tablespoon flax oil
- 1 tablespoon fresh lemon juice, or to taste
- Salt and black pepper, to taste
Instructions
- Wash and dry all vegetables thoroughly.
- Chop spinach, herbs, tomato, pepper, onion, and avocado as directed.
- In a large bowl, combine the cooked quinoa and all chopped vegetables.
- Add black cumin seeds and ground flaxseed.
- Drizzle with flax oil and lemon juice.
- Season with salt and pepper, then toss gently to combine.
- Serve immediately or refrigerate for later use.
Notes
- For the best texture, add avocado just before serving.
- You can substitute olive oil for flax oil if needed.
- Great as a side dish or light meal on its own.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1/2 recipe
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
