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Quinoa + Spinach + Blueberry Superfood Bowl

Prep Time10 mins
Total Time10 mins
Servings: 2 servings
Calories: 288kcal

Ingredients

For the Salad

  • 6 cups fresh spinach
  • 1 cup cooked quinoa 1/3 cup dry yields 1 cup cooked*
  • ½ cup blueberries
  • ¼ cup edamame
  • 1 to mato diced
  • 1 beet roasted and diced *
  • 1 carrot shredded
  • 2 Tbsp crumbled feta cheese omit for Vegan option
  • 2 Tbsp pecans or almonds
  • 2 tsp dried cranberries or goji berries

For the Dressing

  • 2 Tbsp balsamic vinegar
  • 1 Tbsp water
  • 2 tsp olive oil
  • dash of Dijon mustard
  • dash of honey or agave for Vegan option

Instructions

  • Divide spinach between two bowls. Top with remaining salad ingredients (in rows or groupings) .
  • Place all dressing ingredients in a small jar (with screw top) and shake vigorously until well combined. ( or whisk all ingredients together in a small bowl).
  • Drizzle dressing over salad.

Notes

* This recipe calls for cooked quinoa and roasted beets. To keep total prep time to a minimum look for packaged fresh roasted beets (generally in the packaged lettuce section) and cooked quinoa (generally in the frozen food section) of your grocers. ( I've found both at my local Trader Joes, Safeway, Kroger stores and even at Target ! ( my local Target has a huge food section)
Please note since some of you like to add different dressings the nutritional information listed is for the Salad only (w/o dressing). I'm including the Dressing Nutritional Info here : 54 calories/serving, 4.5 g fat, 0.6 g sat. fat, 20.1 mg sodium, 3.7 g carbs, 0 g fiber, 1.7 g sugar

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 44.2g | Protein: 11.3g | Fat: 9.1g | Saturated Fat: 1.2g | Cholesterol: 4mg | Sodium: 265.7mg | Fiber: 7.8g | Sugar: 13.9g