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Recipe: Honey-Lemon Quinoa Salad

Quentin Vennie: Honey-Lemon Quinoa Salad

When most people think of salads, they think boring, bland and worst of all - not filling! This salad has a variety of textures, is bursting with robust flavor, is packed with essential nutrients (including protein) and will fill you up like a proper meal should. Whenever my days are packed with clients, training sessions, or meetings, this is my go-to meal. It's quick and easy prep makes this a great salad for anytime of day. 

Ingredients

  • Quinoa 
  • 1/2 handful of Arugula
  • 1 handful of Baby Kale
  • 1 handful of Baby Spinach
  • Yellow Peppers (as much as desired)
  • Red Peppers (as much as desired)
  • 1 teaspoon of Honey
  • 1 Lemon Half
  • 2 teaspoons of Extra Virgin Olive Oil

Directions for dressing

  1. Cut lemon in half.
  2. Squeeze half of lemon into small glass container (be sure to remove all seeds).
  3. Add 2 teaspoons of extra virgin olive oil.
  4. Add 1 teaspoon of honey.
  5. Stir your mixture with a fork (you'll know the dressing is ready when the honey has dissolved).

Directions

  1. Cook your quinoa.
  2. Wash your baby kale, arugula and spinach.
  3. Cut your yellow & red peppers into small chunks.
  4. Place your greens in a bowl.
  5. Add 4 tablespoons of your cooked quinoa.
  6. Add yellow and red peppers.
  7. Drizzle honey-lemon dressing over your quinoa salad & enjoy!

Be Well.