Hearty Greens & Quinoa Salad

If you make a salad hearty enough, it will you fill you up for hours to come. Since I have been on a huge vegetable/greens and quinoa kick lately, I came up with this super tasty Hearty Greens & Quinoa Salad with the perfect gluten-free dressing to mix into the quinoa.

Ingredients (for main dish)

  • “Green Goodies” (Choose the greens you like. I have collard greens and bok choy, and one other green that I’m not even sure what it is – just an awesome find from the farmer’s market!)
  • Okra
  • Garlic
  • Lemon
  • Olive Oil
  • Brussel Sprouts
  • Broccoli
  • Cauliflower
  • Carrots
  • Cilantro
  • Grilled Chicken
  • Lettuce

Ingredients (for gluten-free quinoa dressing)

  • Greek Yogurt
  • Cilantro
  • Basil
  • Unsweetened Almond Milk
  • Olive Oil

Saute the greens, olive oil and lemon in a pan. Take your time with it. Don’t burn them; just keep on slow and go!

Roast the Okra and Garlic.

Grill up your chicken.

Steam the broccoli, brussel sprouts, cauliflower and carrots.

And cook your quinoa (I used approximately 1 c. of quinoa for the dish -> use more or less depending on your preferences.)

Greens Goodies

Meanwhile, make the gluten-free quinoa dressing. Use 1-part Greek Yogurt with a hint of Unsweetened Almond Milk and 1-2 Tbsp Olive Oil. Sprinkle in the Cilantro and Basil. Mix in a blender. (I use my Magic Bullet for this because it’s nice and small, with easy cleanup.)

Quinoa Sauce Mess

Once the gluten-free quinoa dressing is done, mix it into the quinoa.

Layer your plate, starting from the lettuce on the bottom and working your way to the very top placing each item however you wish! Top it perfectly with some additional cilantro (if desired). I guarantee you will leave the table full!

Question: What do you like to do with “greens?” Which greens are your favorite?

Whole Meal

Close Up 1

Close Up 2

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Comments

  1. says

    I used to eat them when I lived for a year in Texas with my (then) in-laws more than 20 years ago. I had the feeling they were good for me (full of iron) but they tasted bitter and looked squashed. For the first time since I am feeling genuinely enticed to eat them again in your wonderful sounding recipe.

    • says

      Glad to hear, Lisa! I know what you mean about the fact that they can appear “scary!” But if you roast them like I did and add them to the whole salad, I think you’ll be pleasantly surprised!

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