I love making this showstopper salad for a potluck, family dinner or as meal prepped lunches! Be sure to prep your quinoa and pickled onion ahead of time if you’re trying to toss in a bowl for a quick lunch. The flavor combo is so good, and the greens and grains together help keep you satisfied until your next meal.
Ingredients (makes 1 serving)
- 1 c spinach
- 1/2 c cooked tri-colored quinoa
- 1/4 c pickled onion
- 1/4 c blueberries
- 1/2 avocado, diced
- Your favorite balsamic vinaigrette or balsamic vinegar and olive oil
Directions
- Cook quinoa according to package directions.
- While the quinoa is cooking, prep the remainder of your salad. Combine spinach, pickled onion, blueberries and avocado and toss well in dressing.
- Add in the quinoa and toss again. Enjoy!
Pro tip – pickled onions are super easy to make – you just have to prep them in advance and store them in an airtight jar in the fridge. Check out my recipe here!
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