Cook’s notes: I made this salad for our first Vegan Potluck club at work. Serves at least 4 people.
2 bags of Minute Rice multigrain medley (link): equivalent to 6 oz. raw quinoa / 4 servings when cooked
4 oz. (4 cups) baby spinach, wilted in a skillet with a little extra-virgin olive oil
15 oz. can chickpeas, rinsed and drained
14.5 oz can diced tomatoes, drained
Lemon-Cumin Vinaigrette (recipe below)
Adapted from Chris Scheuer (changed honey to maple syrup)
- 1/2 cup (4 oz.) extra-virgin olive oil
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Cook the multigrain medley or quinoa according to package directions. Meanwhile, cook the spinach.
Combine the cooked grains, spinach, chickpeas, and tomato.
Combine all vinaigrette ingredients in a jar with a tight fitting lid. Cover and shake vigorously until well combined.
Pour the vinaigrette over the mixture and stir to combine.
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