Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Recipe Of The Week: Garden Veggie, Spinach & Quinoa Salad

This go-to salad recipe features a unique combination of fresh veggies that fit any occasion and any meal of the day.

For access to all of our training, gear, and race coverage, plus exclusive training plans, FinisherPix photos, event discounts, and GPS apps, sign up for Outside+.

This go-to salad recipe features a unique combination of fresh veggies that fit any occasion and any meal of the day. Customize it by adding grilled shrimp, baked tofu or another favorite protein.

Ingredients

1 bag spinach (8oz)
2 small tomatoes-on-the-vine, diced
2 carrots, peeled and diced
1 cup sugar snap peas, roughly diced
1 cup button mushrooms, sliced
1 cup jicama, diced
1 cup tri-color quinoa
¼ cup raisins or currants
2 TBSP salted sunflower seeds
3 TBSP olive oil
3 TBSP balsamic vinegar
2 tsp agave or honey
1 tsp sea salt
½ tsp freshly cracked pepper

RELATED RECIPES: 10 Salads For Summer

Preparation

1. In a small bowl, whisk together the olive oil, balsamic vinegar, agave or honey, salt and pepper.
2. Add the rest of the ingredients in a large salad bowl. Toss gently with the vinaigrette.
3. Serve with your favorite protein over the top, or chopped into the salad.

RELATED RECIPE: Superfood Salad

More recipes from Jessica Cerra. 

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.