This nourishing bowl of goodness is a delightful way to use up leftover ingredients while still keeping your meal fresh and healthy. Packed with organic baby spinach, creamy avocado, and protein-rich quinoa and boiled eggs, this salad is dressed with a simple yet zesty lemon dressing. It’s perfect for a light lunch that will energize you without weighing you down.
Ingredients:
- 1 cup cooked quinoa (leftover is perfect)
- 2 large organic baby spinach handfuls
- 1 ripe avocado, sliced
- 2 hard-boiled eggs, peeled and halved
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions:
- If you’re using leftover quinoa, reheat it gently or bring it to room temperature.
- Wash the baby spinach leaves and shake off any excess water.
- Slice the avocado and set aside. If you prefer, you can drizzle a little lemon juice over the avocado to prevent browning.
- In a large bowl, combine the cooked quinoa and baby spinach.
- Prepare the dressing by whisking together lemon juice, olive oil, sea salt, and cracked black pepper in a small bowl. Adjust the seasoning to your taste.
- Pour the dressing over the quinoa and spinach and toss until everything is well coated.
- Gently fold in the avocado slices to keep them intact.
- Place the salad into serving bowls and top with the halved hard-boiled eggs.
- Serve immediately, and enjoy your refreshing and wholesome meal!
This simple yet satisfying salad can be customized with any additional leftovers or favorite ingredients you have on hand. It’s a versatile dish that proves healthy eating doesn’t have to be complicated or time-consuming.
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