Anti Inflammatory Vegan Spinach Quinoa Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
- 5 oz baby spinach
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup red onion, thinly sliced
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp ground cumin
- 2–3 tbsp water
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 2 tbsp pumpkin seeds (optional)
Instructions
- 1
Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the quinoa has absorbed all the water and the germ rings are visible, about 15 minutes.
- 2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover and fluff with a fork, then spread onto a large plate or sheet pan and let cool for 5 minutes until no longer steaming.
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