Ok, maybe not world famous. But it should be! If I had to pick one recipe to keep with me on a desert island, it would be this one. 100% clean, filling, vegan, gluten free, and deeeelicious. Not only that, but it is easy, flexible and super versatile. Have it for lunch, dinner, a snack, or a side dish. And I promise, if you bring this to a dinner party, you will be the most popular girl in the room. You’re gonna need:
Baby spinach (I use about a cup-cup and a half)
Cilantro (about ¾ c)
¾ c quinoa (bulgur is a great substitute if your pinching your pennies)
1 can of beans (I like either lentils or black beans—and be sure to drain them!)
1 can of corn
1 can heart-of-palm (or artichokes, depending on your taste)
1 avocado, chopped
sprinkle of flax and chia seeds
Optional: cherry tomatoes, chopped mushrooms
1/8 c olive oil
1/8 c lemon juice
Teaspoon of dijon mustard (although any mustard will do)
Shake of salt
Splash of agave nectar
First off, cook your quinoa and let it cool (click here for my perfect-every-time grain cooking tip).
While it is cooling, grab a big salad bowl. You can either throw your spinach and cilantro in the food processor, or tear it up by hand. This really is just a matter of preference—I do both. You just want your greens small enough that they’ll cling to your quinoa. Either way, throw them in the bottom of your bowl.
Now add your corn and beans. Mix it all up, again!
Finally, add your heart of palm, avocado, and seeds. Mix thoroughly.
Time for dressing! Grab a small cup and add your olive oil, then your lemon juice, and finally a heaping teaspoon of Dijon. Give it a wee squeeze of agave (or a pinch of just plain sugar, if you don’t have any other sweetener), and a pinch of salt. Thoroughly mix together, and pour over your salad.
Toss it all so your salad is full coated with dressing. I prefer this salad if it has time to really absorb the juices—at least two hours in the fridge. But if you’re in a rush, fear not! This salad is beyond tasty no matter what.