An unabashed home copy of Trader Joe’s Super Spinach Salad. The reds and oranges against the dark green baby spinach leaves make a gorgeous meal. It’s enough for a full lunch or dinner on its own. It’s great with baby spinach leaves, but romaine works too. Cook the quinoa for this- it only takes 15 minutes- while putting ingredients in the blender for the carrot-ginger-miso dressing.
Blend the dressing. It will be quite thick, so when you toss it with the greens it will coat each leaf with a sweet gingery miso flavor:
Now serve the greens onto dinner plates, then sprinkle each salad with quinoa, grape or cherry tomatoes, edamame, chickpeas, pepitas, dried cranberries, and finally shredded carrots. This has everything you need: whole grains, protein, seeds, and lots of veggies.
Please let me know how you liked it by leaving a comment!
- one recipe of carrot-ginger-miso dressing
- 6 oz. of baby spinach greens or other sturdy greens
- 1½ cups cooked quinoa
- about 10 oz. grape tomatoes or cherry tomatoes
- 1 cup cooked chickpeas
- ½ cup edamame, prepared from frozen
- ¼ cup pepitas (green pumpkin seeds)
- ⅔ c. dried cranberries
- 1 small carrot, grated
- Assemble the ingredients for the salad.
- The chickpeas can be rinsed from a can, freshly cooked, or from your freezer.
- I use frozen edamame. They can be boiled for five minutes on the stove or defrosted and cooked in the microwave.
- Dry roast the pepitas in a pan for two minutes or so, stirring constantly, until they start to turn brown.
- Finely grate the carrot.
- Toss the salad greens with the dressing.
- Serve the salad greens onto dinner plates.
- Sprinkle the greens with the cooked quinoa.
- Add the other ingredients in layers, starting with the tomatoes, then the chickpeas, edamame, pepitas, dried cranberries, and finally the shredded carrot.