Quick Protein & Greens Plant-Based Salad | Home with Willow | Katie Emmitt
Quick Protein Packed Spinach Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
20 mins

A quick Plant Based salad full of protein, greens, and healthy fats. This salad comes together in less than 20 minutes and makes several servings. Will keep in the fridge for about 2 days.

Course: dinner, lunch, Main Course, Salad, Side Dish
Cuisine: Healthy, Plant Based, Vegan
Tags: Beans, chickpeas, easy, greens, healthy, plant based salads, quick dinners, Quinoa, spinach
Servings: 4
Author: Home with Willow
For the Salad:
  • 1 Cucumber
  • 1 Onion Small
  • 5 Handfuls Spinach
  • 1/2 Bunch Parsley
  • 1 Avocado
  • 2 cups Chickpeas Cooked or Canned
  • 1/2 cup Quinoa uncooked, dry
  • 1 cups Water Filtered
Salad Dressing
  • 3 tbsp Olive Oil
  • 3 tbsp Apple Cider Vinegar
  • 2 Cloves Garlic Minced
  • 1/2 tsp Dijon Mustard
  • 1 tsp Maple Syrup
  • Salt & Pepper to taste
For the Quinoa:
  1. Start your quinoa so you can prep while it cooks.

    In a small pot, add 1 cup of water and 1/2 cup Quinoa and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

    Alternatively, you can cook in an Instant Pot or use a rice cooker.

For the Dressing:
  1. Whisk together the oil, ACV, minced garlic, mustard, and maple syrup. Add salt & pepper to taste.

For the Salad:
  1. Wash your spinach & parsley by soaking in a bowl of warm water with 1tbls salt added. Rinse well after soaking for 10 minutes.

  2. While the greens soak, chop your cucumber and thinly slice your onion. Then, rinse your chickpeas. Add them all to a large bowl.

  3. After rinsing your greens, chop them roughly and add them to the bowl with the chickpeas, onion, and cucumber.

  4. Once the Quinoa is finished cooking, add it to your salad (its okay if the quinoa is still warm). Pour over your dressing, and toss.

    Serve with sliced avocado.

Recipe Notes