It’s easy to get stuck in a rut with salads. For years, I’ve made almost the same salad every day. (And I probably should add for those of you who are new around here that I’ve enjoyed that salad for breakfast. Yes, I know I’m a little weird.)
It’s always been a green salad with whatever fresh vegetables I had on hand, 1/2 cup or so of beans and1/2 avocado all dressed with balsamic vinegar dressing. Really the only variable has been how much time I wanted to spend chopping different vegetables and if I was using olive oil or chia seeds for the dressing.
Lately, however, I’ve been getting bored. For a while that boredom caused me to skip my daily salad. I just couldn’t face another one. Then I realized the boredom for what it was and decided I just needed to branch out and try new things all the time instead of just when I was making something new for the site.
It’s actually been a really fun experiment and you can see some of the inspiration for what I’ve been eating on Pinterest here. Aren’t they lovely? It’s kinda hard to stay bored with the idea of yet another salad when you have all that great inspiration.
Today’s salad is one of my own creation and one I really enjoyed. It’s a fantastic side dish but yummy enough that you could easily enjoy it as the main course. I served it once as written and once with some caramelized tempeh that I had left over. It was delicious with and without the added protein.
Some other quinoa salads that may inspire you:
Red & Yellow Pepper Quinoa Salad with Spicy Mustard Dressing
- 1 cup cooked quinoa
- 1 head romaine lettuce chopped
- 3 celery stalks chopped
- 1 red pepper seeded, cored and cut into strips
- 1 yellow pepper seeded cored and cut into strips
- 1 small red onion sliced thin (pickled if desired)
- Sweet Spicy Dijon Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 chipotle chili in adobo sauce use 1 for a VERY hot dressing
- 2 tablespoons agave nectar maple syrup or liquid sweetener of choice
- 3 cloves garlic minced
- ½ cup water + 1 tablespoons chia seeds or ½ cup extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
- If using chia gel in place of the oil for the salad dressing, combine chia seeds and water and stir well. Set aside.
- Meanwhile combine quinoa, romaine lettuce, celery, red pepper, yellow pepper and red onion in a large bowl.
- Make the dressing by whisking together the chia gel or oil, apple cider vinegar, Dijon, chipotle chili, sweetener, garlic, salt and pepper in a small bowl. Toss desired amount of dressing with salad and serve immediately.
Recipe NotesNutritional information based on 4 servings and using chia seeds in place of oil.
Calories 160, Fat 4g, Carbohydrates 28.1g, Protein 5.5g, Cholesterol 0mg, Sodium 346g, Fiber 6.3g, Sugars 9.9g, Weight Watchers Points Plus 4, Old Points 3
Using Olive Oil Increases Calories to 381 and fate to 29.7g, assuming you use all of the dressing. (Which you may not)