In the heart of spring, when the air is fragrant with blooming flowers and the sun shines brightly through the trees, I found myself at a local farmer’s market. As I wandered through the colorful stalls, I was captivated by the vibrant hues of fresh leafy greens. There was kale, arugula, spinach, and even some delicate baby chard. It was a feast for the eyes! I decided to create a salad that would not only celebrate these greens but also incorporate some delightful textures and a zesty dressing to elevate the dish. This Vibrant Greens Quinoa Salad was born, perfect for a sunny picnic or a light lunch at home.
Ingredients
1 cup quinoa
2 cups water
2 cups mixed leafy greens (arugula, spinach, kale, baby chard)
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup feta cheese, crumbled
1/4 cup walnuts, toasted and chopped
1/4 cup pomegranate seeds (optional)
1/4 red onion, thinly sliced
Salt and pepper, to taste
Citrus Vinaigrette
1/4 cup olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey (or maple syrup for a vegan option)
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Begin by rinsing the quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa and water, bringing it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until all the water has been absorbed and the quinoa is fluffy. Remove from heat and let it cool.
While the quinoa is cooking, prepare the citrus vinaigrette. In a small bowl, whisk together the olive oil, fresh orange juice, lemon juice, honey, and Dijon mustard. Season with salt and pepper to taste. This dressing will brighten up the salad and complement the greens beautifully.
Once the quinoa is cool, fluff it with a fork and transfer it to a large mixing bowl. Add the mixed leafy greens, cherry tomatoes, cucumber, feta cheese, walnuts, pomegranate seeds, and red onion. Gently toss the salad to combine all the ingredients.
Drizzle the citrus vinaigrette over the salad and toss again to ensure everything is well-coated. Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
Serve this colorful salad immediately for the best texture, or let it chill in the refrigerator for 30 minutes to meld the flavors. Enjoy the refreshing crunch and vibrant tastes of spring in every bite!