Layered Spinach and Quinoa Salad

Layered Spinach and Quinoa Salad

This colourful salad is equally attractive and tasty whether assembled in layers in a clear glass bowl or simply tossed altogether. The combination of yogurt, cheese, vegetables and grains makes for a well-balanced vegetarian meal. Canola oil’s low saturated fat content keeps the dressing free-flowing in the refrigerator. Recipe from CanolaInfo

6 people
  • Ingredients
    • 3/4 cup plain Greek yogurt (175 mL)
    • 2 Tbsp canola oil (30 mL)
    • 4 Tbsp freshly squeezed lemon juice (60 mL)
    • 1 Tbsp granulated sugar (15 mL)
    • 1/2 tsp salt (2 mL)
    • 4 cups chopped fresh spinach (1L)
    • 1/2 cup chopped red onion (125 mL)
    • 2 cups cooked quinoa or whole grain of your choice (500 mL)
    • 2 cups chopped tomatoes (500 mL)
    • 3/4 cup crumbled feta cheese (175 mL)
    • 1/4 cup toasted pumpkin seeds (60 mL)
  • Directions

    For dressing: In glass jar or container with lid, shake together yogurt, canola oil, lemon juice, sugar and salt.

    1. In large bowl, toss spinach with 3 tablespoons of dressing and spoon into bottom of clear serving bowl. Sprinkle onions on top to form second layer of salad.
    2. In large bowl, combine quinoa with 3 tablespoons of dressing and spoon atop onion layer. Sprinkle tomatoes, feta and pumpkin seeds on top and drizzle with remaining dressing. Serve immediately.

Nutritional Analysis

Serving Size
1 cup (250 mL)
Total Fat
17 g
Saturated Fat
6 g
20 mg
440 mg
23 g
3 g
7 g
10 g
402 mg