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. 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

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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.

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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.