This salad came to be on one of those nights where I had no idea what to make. It was the result of an anti-inflammatory diet I am trying due to my hormonal migraines. I will expand on this in a future post. For now, it simply serves as a backstory (and a teaser!). I came up with this concoction to maximize the anti-inflammatory properties of green veggies, beans, flax seed oil, and whole grains.
- 1 c. spinach, chopped finely
- 1 c. Brussels sprouts, chopped finely
- 1 c. black beans
- 1 c. cooked quinoa (I used tri-color)
- Vinaigrette salad dressing to taste
Toss to mix and coat. That’s it. I had leftover quinoa and black beans in the fridge, so this literally took me 5 minutes to make. How’s that for a quick meal?
It is very hard to find healthy salad dressings in the store. Even the ones that say “made with olive oil” also have canola or some other kind of yuckiness mixed in. Contrary to what you may hear, canola is not good for you. I buy Homemade Dressings Italian Garden Salad Dressing Mix & Rub, 3.3 Ounce Container and follow the classic vinaigrette recipe on the back. I use flax seed oil instead of olive oil. The only store-bought dressings I have found that have The Wellness Wife ingredient approval are Bolthouse Farms Italian and Balsamic Vinaigrette, which use flax seed and olive oils.
I ate a little over half and left the rest for lunch the next day. I liked this salad so much I made it again for another lunch. Most importantly, I haven’t gotten a headache. Try this as a very fulfilling lunch or for dinner with a sweet potato on the side.
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