Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- FOR THE SALAD:
- 2 cups Cooked Quinoa
- 3 cups Chopped Fresh Baby Spinach
- 1 cup Chopped Red Bell Pepper
- ¼ cups Chopped Green Onions
- ¼ cups Shelled Roasted (no Salt!) Pistachios
- FOR THE DRESSING:
- ¼ cups Apple Cider Vinegar
- ⅓ cups Vegetable Oil
- 1 teaspoon Minced Garlic
- 1 teaspoon Dijon Mustard
- 1 teaspoon Toasted Sesame Oil
- ½ teaspoons Salt
- ½ teaspoons Pepper
Preparation Instructions
This is super easy: once all the ingredients for the salad are prepped, toss it all in a bowl and toss to combine.
For the dressing, whisk everything together until smooth and emulsified. Pour over the quinoa mixture and toss everything together to combine. I would suggest putting it in the fridge for about an hour, although it’s delicious served at room temperature immediately!
