Spinach Quinoa Salad with Honey Coriander Dressing {Gluten-Free, Dairy-Free, Vegan}
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Gluten-Free, Dairy-Free, Vegetarian
Course:
Entree
Cuisine:
Mediterranean
Keyword:
honey, dressing, salad, quinoa
Servings: 6 people
Calories: 316 kcal
Ingredients
- 4 cups baby spinach
- 1 cup broccoli
- 1 cup cauliflower
- 1 cup cherry tomatoes
- 1 yellow bell pepper seeded and thinly sliced
- 1/4 cup corn kernels optional
- 1 carrot shredded
- 2 Tbsp. dried cranberries
- 1 sweet potato
- 1 cup snap peas
- 3 Tbsp. organic flax oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. raw organic honey
- 1/4 tsp. ground coriander
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 4 scallions thinly sliced
- 1/3 cup Blue Diamond Almonds
- 3 Tbsp. sesame seeds
- 1 large ripe avocado
- 1 cup purple cabbage
- 1/2 cup cooked quinoa or rice I used a mixture of both since I had leftovers
Instructions
-
Preheat oven to 350 degrees F.
-
Cook sweet potato in the oven for 20 minutes or until tender. Remove from oven and cut into 1/2 inch pieces.
-
Meanwhile, lightly steam cauliflower, broccoli and snap peas on the stove top in a steamer basket over medium heat for 6-8 minutes or until tender.
-
In a small bowl, whisk oil, vinegar, honey, coriander, sea salt and pepper; set aside.
-
In a large bowl, combine remaining ingredients; pour dressing over top and gently toss to combine. Serve.
Recipe Notes
Serving Size: 1 ~ Calories: 277 ~ Fat: 19 ~ Protein: 8g ~ Carb: 23g ~ Fiber: 8g ~ Sugar: 5g ~ Sodium: 103mg
Nutrition Facts
Spinach Quinoa Salad with Honey Coriander Dressing {Gluten-Free, Dairy-Free, Vegan}
Amount Per Serving
Calories 316
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 151mg7%
Potassium 800mg23%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 10g11%
Protein 8g16%
Vitamin A 7387IU148%
Vitamin C 95mg115%
Calcium 167mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.