Ingredients:
3/4 cup plain Greek yogurt 175 mL
2 Tbsp canola oil 30 mL
4 Tbsp freshly squeezed lemon juice 4 Tbsp
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
Instructions:
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.
| Per Serving (1 cup- 250 ml) | Servings: 6 |
|---|---|
| Calories | 280 |
| Total Fat | 17g |
| Saturated Fat | 6g |
| Cholesterol | 20mg |
| Carbohydrates | 23g |
| Fiber | 3g |
| Sugars | 7g |
| Protein | 10g |
| Sodium | 440mg |
| Potassium | 402mg |
