Layered Spinach and Quinoa Salad
This colorful salad is equally attractive and tasty whether assembled in layers in a clear glass bowl or simply tossed altogether. The combination of yogurt, cheese, vegetables and grains makes for a well-balanced vegetarian meal. Canola oil’s low saturated fat content keeps the dressing free-flowing in the refrigerator.
INGREDIENTES
- 3/4 cup plain Greek yogurt 175 mL
- 2 Tbsp canola oil 30 mL
- 4 Tbsp freshly squeezed lemon juice 4 Tbsp
- 1 Tbsp granulated sugar 15 mL
- 1/2 tsp salt 2 mL
- 4 cups chopped fresh spinach 1L
- 1/2 cup chopped red onion 125 mL
- 2 cups cooked quinoa or whole grain of your choice 500 mL
- 2 cups chopped tomatoes 500 mL
- 3/4 cup crumbled feta cheese 175 mL
- 1/4 cup toasted pumpkin seeds 60 mL
INSTRUCCIONES
- For dressing: In glass jar or container with lid, shake together yogurt, canola oil, lemon juice, sugar and salt.
- 1. In large bowl, toss spinach with 3 tablespoons of dressing and spoon into bottom of clear serving bowl. Sprinkle onions on top to form second layer of salad.
- 2. In large bowl, combine quinoa with 3 tablespoons of dressing and spoon atop onion layer. Sprinkle tomatoes, feta and pumpkin seeds on top and drizzle with remaining dressing. Serve immediately.
RINDE
6
TAMAÑO DE LA PORCIÓN
1 cup (250 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 280 |
| Grasa total | 17 g |
| Grasa saturada | 6 g |
| Colesterol | 20 mg |
| Carbohidratos | 23 g |
| Fibra | 3 g |
| Azúcares | 7 g |
| Proteína | 10 g |
| Sodio | 440 mg |
| Potasio | 402 mg |
