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- 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)
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For dressing: In glass jar or container with lid, shake together yogurt, canola oil, lemon juice, sugar and salt.
- 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.
- 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.
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
- Servings
- 6 people
Nutritional Analysis
- Serving Size
- 1 cup (250 mL)
- Servings
- 6
- Calories
- 280
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Cholesterol
- 20 mg
- Sodium
- 440 mg
- Carbohydrates
- 23 g
- Fiber
- 3 g
- Sugars
- 7 g
- Protein
- 10 g
- Potassium
- 402 mg
