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lunch
Quinoa Spinach Salad
PostpartumAmericanEasyServes 225 min
Mixed spinach topped with cooked quinoa, cherry tomatoes, and a light vinaigrette.
This vibrant salad is designed to support a mother's energy and recovery during the postpartum period. Spinach and quinoa team up to provide iron, helping to rebuild stores after birth, while quinoa's protein and complex carbs offer sustained energy for those long days and nights. The walnuts bring healthy fats and omega-3s, which are passed to the baby through milk to support brain development, making this a nourishing lunch for both.
View Nutrition Facts
One serving≈480 kcal · 15 g protein
Calories480 kcal
Protein15 g
Carbs37 g · 4.8g sugar
Fat32 g · 7.4g sat
Fiber6.3 g
Sodium675 mg
Folate229 mcg DFE
Iron4.5 mg
Calcium249 mg
Choline57 mg
Iodine44 mcg
Vitamin D11 IU
Vitamin B120.5 mcg
Zinc3.1 mg
from its ingredients
Ingredients
½ cup dry quinoa, rinsed
1 cup water
4 cups baby spinach
1 cup cherry tomatoes, halved
¼ cup walnuts, chopped
2 oz feta cheese, crumbled
2 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp salt
¼ tsp black pepper
Method
- 1In a small saucepan, bring the water to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- 2Remove quinoa from heat and let sit covered for 5 minutes, then fluff with a fork and let cool slightly.
- 3In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the vinaigrette.
- 4Divide the spinach between two large bowls. Top with the cooked quinoa, cherry tomatoes, chopped walnuts, and feta cheese.
- 5Drizzle the vinaigrette evenly over the salads and toss gently before serving.
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