Cold-Weather Spinach Salad

Spinach Quinoa Salad

Those of you who know me well know I’m obnoxious about salads – that is, I think everyone should eat one, every day. And not some wussy iceberg lettuce and ranch dressing salad! No, a salad that’s light on the greens and heavy on vegetables, cheese, nuts – one that will “stick to your ribs” (I’ve only heard that phrase accompanying descriptions of oatmeal or peanut butter, but I think it works well with salads, too).

Unfortunately, as the weather gets cold it is  harder to find fresh produce and harder to get yourself to eat a chilly salad. Which means it’s time for some warm, colorful, salads to add some brightness toyour day.

The inspiration for this salad originally came from Monty’s Blue Plate Diner in Madison, Wisc., a place I used to frequent during college. However, in the years since graduation, I’ve tinkered with it a little bit, omitting the eggplant and sunflower seeds, and adding garlic and cashews. It’s basically the Perfect Salad. Why?

Spinach: High nutritional value, extremely rich in antioxidants, calcium, iron, potassium, folic acid, and vitamins A, C, E, K, B6, and B2.

Fresh mozzarella: Full of calcium, and lower-fat that many other types of cheese.

Quinoa: Has a very high protein content (12-18 percent) and a balanced set of essential amino acids, making it a source of complete protein. It also has fiber, iron, magnesium and iron.

Bell peppers: Or, “Capsicum” as my husband calls them…Excellent sources of vitamins C and A, beta-carotene, antioxidants,  folic acid and lycopene.

Zucchini: Low in calories, and containing folate, potassium, and vitamins A and C.

Cashews: Lower fat content than most other nuts and contains oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Research has shown that adding a small amount of nuts to your diet can actually help you lose weight.

Dressing: Simple, with “good fat” olive oil, a splash of lemon juice and some herbs. Light and chemical-free.

Not only is this salad healthy, it’s quite easy to take for a lunch. Simply put the spinach, cashews and mozzarella in a fairly large tupperware, and the quinoa and veggies in another, smaller, microwavable, dish. Heat that one up, mix it into the larger container that holds the spinach, put some dressing on, cover, shake – and enjoy.

The vegetables, sauteeing

 

Cold-Weather Colorful Spinach Salad

Ingredients

 

*  One bag of baby spinach

*  2 bell peppers of different colors (Red, orange or yellow), cut into small strips

*  1 large yellow zucchini squash, sliced thinly

*  1 medium or two small green zucchini squash, sliced thinly

*  1 small red onion, sliced

*  3 cloves garlic

*  1 tbsp. oregano or Italian seasoning

*  1-2 large balls of fresh mozzarella

*  1/4 cup cashews

*  1 cup quinoa, cooked according to the bag or box

* Olive oil

 

Directions

1. Heat some olive oil in a pan, add garlic for a minute, and then onion. Sautee for two or three minutes, then add other vegetables. Add some salt, pepper and the oregano, stir, and continue to sautee until just softened – do not make them mushy!

2. Put spinach in a bowl.

3. Top spinach with warm quinoa. Then put a heaping spoonful of the vegetables on top. Now, put 3-4 slices of mozzarella on top, and a small handful of cashews.

4. Drizzle with a salad dressing made of olive oil, a splash of lemon juice, salt, thyme and oregano.