Ingredients:

  • 6 oz (170g) baby spinach, washed and dried
  • 2 oz (57g) baby kale, washed and dried
  • 1/2 cup (75g) cooked quinoa (about 1/4 cup dry)
  • 1/4 cup (40g) chopped red onion
  • 1/2 cup (75g) halved cherry tomatoes
  • 1/4 cup (30g) crumbled feta cheese (optional)
  • 1/4 cup (35g) toasted slivered almonds
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) honey or maple syrup (optional)
  • 1/4 teaspoon (1g) salt
  • 1/8 teaspoon (0.5g) black pepper

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey/maple syrup (if using), salt, and pepper until emulsified. Set aside.
  2. Combine spinach and kale in a large bowl.
  3. Add cooked quinoa, red onion, cherry tomatoes, feta cheese (if using), and toasted almonds to the greens.
  4. Drizzle the lemon-dijon vinaigrette over the salad. Start with half and add more to taste. Toss gently to combine.
  5. If desired, add sliced grilled chicken or cooked chickpeas to the salad.
  6. Serve immediately.