Submitted by: Keisha Monroe, listens to Sade
I started making this for meal prep on Sundays and now I can't stop. It's filling enough to be a full lunch, it travels well, and it honestly gets better after sitting in the fridge for a day.
Ingredients
2 cups cooked quinoa, cooled
- 1 cup diced cucumber
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup roasted pumpkin seeds
- 2 cups baby spinach
Dressing
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Assembly
Whisk dressing ingredients together in a small bowl. Toss all salad ingredients in a large bowl, drizzle with dressing, and toss again to coat evenly.
Serve chilled or at room temperature. Add grilled chicken or chickpeas to make it heartier. Great packed for work — just keep the dressing separate until you're ready to eat.