Spinach and Quinoa Salad

Spring is around the corner. My body is craving vitamin D in the way of sunlight as well as healthy light, yet filling foods. I recently was adventurous enough to start cooking with Quinoa (pronounced Keen-wa). It't not terribly intimidating, I just didn't know what to do with it. Well we ordered dinner out one night from Sweet Green, a salad place and I had quinoa in my salad. Since then I've been toying with my own variations and I love it! Here are some ideas you could try.

INGREDIENTS:
1 cup cooked quinoa (use only 4-5 TBSP on your salad)

2-3 handfuls organic spinach (see the dirty dozen)
sugar snap peas, cut into thirds
dried cranberries
shredded carrots
raw or cooked green beans (slightly cooled)
raw or cooked broccoli (slightly cooled)
2 TSBP black beans
3-4 slices of cheese diced
1 celery stalk sliced
avocado slices
a handful or your favorite nut

DRESSING:
1/4 cup olive oil
2 TBSP lemon juice
2-3 dashes of Mediterranean Spiced Sea Salt (contains garlic powder, oregano, basil, etc)

1. The basic ingredients to start with are spinach or lettuce of some kind and some quinoa. The rest of the quinoa you don't use store in the fridge for another day's salad. So really layer any of your favorite salad toppers and as much as you want. Nuts are the good fats so don't skimp on them. Everything else is so healthy and pack with much needed vitamins and nutrients so pile it on!
2. For the dressing; place all three ingredients in a seal-tight small container and shake well. Drizzle on your salad as you see fit. Save the rest for later by storing it in the fridge. Remember that olive oil is the good fats too so it's ok to eat!