This high protein salad uses quinoa, spinach, and macadamia ricotta to make a filling meal. Adding blackberries and citrus fruit (oranges, grapefruit, etc.) adds a fun twist to a typical salad.
Ingredients
- ¼ cup dry quinoa rinsed
- 4 cups chopped spinach
- 1 cup segmented and chopped citrus fruit pieces of your choice
- ½ cup halved blackberries
- ¼ cup chopped red onion
- 1 medium avocado cubed
- 2 tablespoons slivered almonds or hemp seeds
- 1 to 2 teaspoons extra virgin olive oil optional
- 2 tablespoons lemon juice
- Salt to taste optional
- Ground black pepper to taste optional
Macadamia nut ricotta
- ½ cup macadamia nuts
- 2 dashes nutmeg
- 2 teaspoons lemon juice
- ⅛ teaspoon salt optional
Instructions
- In a small pot over medium-high heat, bring the quinoa and 1⁄2 cup water to a boil. Reduce
- the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it sit for 10 minutes with the lid on.
- Meanwhile, make the macadamia nut ricotta: In a food processor, blend the macadamia nuts, 1⁄4 cup of water, nutmeg, lemon juice, and salt until smooth. Set aside.
- In a large bowl, toss to combine the spinach, citrus, blackberries, red onion, avocado, almonds, and quinoa.
- Drizzle the olive oil and lemon juice over the top. Toss to combine once more. Add salt and pepper to taste.
- Divide between salad plates or bowls and top with 1 to 2 dollops of macadamia nut ricotta.