Stitching Post Salad
Bright, vibrant, and packed with nourishing ingredients, the Stitching Post Salad is a refreshing medley of flavors and textures perfect for any occasion. This quinoa-based salad combines the earthiness of baby spinach, the crisp crunch of cucumber and red cabbage, and the natural sweetness of shredded carrot and cherry tomatoes. Topped with toasted slivered almonds and tangy crumbled feta, every bite is a delightful contrast of tastes and sensations. The homemade citrus vinaigrette, with its zesty blend of orange juice, lemon juice, and a touch of honey, ties this dish together in perfect harmony. Ready in under 40 minutes and ideal for meal prep or a quick, wholesome lunch, this protein-packed salad is as versatile as it is delicious. Whether served immediately or lightly chilled, it’s a crowd-pleasing recipe that’s full of color, nutrition, and irresistible flavor.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Carrot
- 2 cups Baby spinach
- 1 cup Red cabbage
- 0.33 cup Slivered almonds
- 0.25 cup Feta cheese
- 3 tablespoons Orange juice
- 1 tablespoon Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa under cold water for 1-2 minutes to remove its natural bitterness.
In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12-15 minutes or until the quinoa absorbs all the water. Fluff with a fork and let it cool.
While the quinoa is cooking, halve the cherry tomatoes, dice the cucumber, shred the carrot using a grater, and finely slice the red cabbage. Set the vegetables aside.
In a dry skillet over low heat, lightly toast the slivered almonds for 3-5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.
In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper to make the citrus vinaigrette.
In a large salad bowl, combine the cooked quinoa, cherry tomatoes, cucumber, carrot, baby spinach, and red cabbage. Toss to mix the ingredients evenly.
Pour the citrus vinaigrette over the salad and gently toss to coat the ingredients in the dressing.
Sprinkle the toasted almonds and crumbled feta cheese on top of the salad as a garnish.
Serve immediately, or refrigerate for up to 2 hours if serving chilled.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 24.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 503 mg | 39% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1622 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
