Quinoa and Spinach Salad with Mangos, Raspberries & Queso Fresco
A vibrant and sweet combo of mangos and raspberries get a boost of protein from toasty quinoa, and a dose of iron from fresh spinach. Top with grilled shrimp for extra protein.
Juice of 4 large limes
Juice of 1 orange
3 T olive oil
2 tsp hot sauce (try Sriracha)
Salt and pepper
1 10-ounce package baby spinach
2 cups cooked tri-color quinoa
1 orange bell pepper, thinly sliced
1½ cups mango, diced
¼ cup fresh cilantro, finely chopped
¼ cup roasted pumpkin seeds
1½ cups raspberries
1/3 cup crumbled queso fresco
To make the dressing, whisk the lime and orange juice with the olive oil, hot sauce and salt and pepper in a small bowl. In a large bowl, toss the spinach, quinoa, bell pepper, mango, cilantro and pumpkin seeds with a conservative amount of dressing. Sprinkle raspberries and queso fresco over the top. Drizzle with extra dressing if desired.