Is there a team kale vs. team spinach? I don’t want to cause any divides or form any factions, buuuut….spinach, I am still trying to love you! In soups, stews and cooked dishes you are a staple, but in your raw form? Ehhhh, I do lean team kale. I’m not giving up on spinach, however and try to come up with salad dishes where spinach would be the better choice over kale.
This is my roundabout way of introducing this citrus quinoa salad. Spinach is less bitter and has a softer texture, so I think it works better with the citrus flavours in this salad, which are pretty subtle. I have yet to try this recipe with kale, so I may add a little addendum in the future. 😉
If you want to have this as your lunch for the week, you can make ahead the quinoa and keep it in the fridge for the next 3-5 days.
Quinoa and Spinach Citrus Salad
Prep Time: 10-15 minutes
Cooking Time: 15-20 minutes
Makes: 4 dishes
1 cup of tri-coloured quinoa
1 and ¼ cup of low sodium vegetable broth
¾ cup of orange juice
1 tsp of garlic power
1 tsp of lemon pepper seasoning
½ tsp of ginger powder
½ tsp of cinnamon
1 cup of baby spinach, rinsed
Rinse quinoa and combine with vegetable broth and orange juice in a medium sauce pan. Bring to a boil and reduce heat to medium-low and cover for 15-20 minutes, stirring occasionally. Once quinoa has reached desired consistency, mix in garlic and lemon pepper seasoning. Set aside to cool until warm to room temperature, up to you
Place the spinach on a plate and add 1/2 cup of quinoa on top. Drizzle some olive oil and balsamic vinegar, toss and enjoy. I highly recommend adding on the toppings listed below.
Orange slices cut into chunks
lemon and lime juice