There’s something about blue skies and sunshine that make you put down your soup ladle and grab your salad bowl. This easy quinoa salad, inspired from was the perfect combo for how I was feeling today. I know winter isn’t over yet, but today it was springtime in my kitchen. 👩🏻🍳. …………………………………….Ingredients
For the Dressing:
1/4 cup olive oil
1 clove minced garlic
2 tablespoons lemon juice 1 large lemon
1 tablespoon golden balsamic vinegar or champagne vinegar
1 teaspoon pure maple syrup or honey
Kosher salt and black pepper to taste
For the Salad:
2 cups cold cooked quinoa
1 pound cooked and peeled shrimp
2 cups fresh spinach leaves chopped
1 cup chopped cucumber
1 cup halved grape or cherry tomatoes. 1/2 pound blanch asparagus, chopped
1 large avocado pitted, peeled, and chopped
2 green onions sliced 1/4 cup chopped cilantro
Kosher salt and black pepper to taste
Instructions
First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.
In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, asparagus, shrimp, cilantro and green onions.
Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.