This salad, a nutritional powerhouse, was inspired by a pre-made salad I saw advertised from a local supermarket that was being advertised on sale for $13/lb. This cost about $5 to make at home and only takes 30 minutes. Read the whole story on how I used AI to recreate it on my GourmetBetty Substack.
Each 3/4 cup serving contains roughly 230 calories and 4.5 grams of protein. You get steady energy from the complex carbohydrates in the quinoa. The healthy fats from walnuts and olive oil help you stay satisfied. If you want additional protein, add in about 1/4 cup of chickpeas or edamame.
Unlike leafy salads, this dish stays fresh and crunchy for up to 5 days in the fridge. The flavors actually improve on day two as the quinoa absorbs the vinaigrette. Make a big batch on Sunday to solve your “what’s for lunch” panic all week long.
Yields: 2 to 4 servings.
Sweet & Savory Meal-Prep Quinoa Salad
Ingredients
- 1/2 cup quinoa uncooked | White, red or mixed
- 1 cup water
- 1/2 cup red apple diced small
- 3 tbsp radish diced small
- 1/4 cup red onion finely diced
- 1/4 cup dried cranberries
- 1/4 cup walnuts chopped and toasted
- 1/2 cup baby spinach roughly chopped
The Vinaigrette
- 2 tbsp extra virgin olive oil
- 2 tsp sherry vinegar
- 1 tsp balsamic vinegar
- 1 tsp lemon juice
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Cook the Quinoa: Unless the quinoa is pre-rinsed, rinse it well. Combine with water and a pinch of salt in a pot. Bring to a boil. Cover and simmer on low for 15 minutes. Let it sit covered for 5 minutes. Fluff with a fork and let it cool.
- Whisk the Dressing: In a large bowl, whisk together all vinaigrette ingredients until combined.
- Prep and Mix: Add your diced apples, radishes, onion, cranberries, toasted walnuts, and spinach directly to the dressing.
- Toss: Add the quinoa to the bowl. Toss gently until everything is coated.
- Serve: This salad is delicious both warm and cold.