Veggie Packed Quinoa Spinach Salad aka “The Rowhouse”

I want to take you back to a restaurant that I use to frequent when I lived in Baltimore. The Rowhouse Grille was my go to local spot because they have one of the BEST Salads! When I moved away, I had to recreate it so I could enjoy it anytime I want. Now, I am here to share this Veggie Packed Quinoa Spinach Salad aka “The Rowhouse” with you! Full of crisp veggies, healthy quinoa, topped with salmon, and drenched in a Basil Vinaigrette, this salad is filing and oh-so flavorful!

Veggie Packed Quinoa Spinach Salad aka "The Rowhouse"

This salad is veggie packed with shitake mushrooms, broccoli, shallots, carrots, over a bed of crisp spinach and fluffy Quinoa! Not only is it the perfect combo of crunchy, sweet, and super healthy for you, its full of flavor! Once you add on the best basil vinaigrette ever heaven will open up in your mouth and you will be just as in love as I am.

Basil Vinaigrette

  • ½ shallot, peeled
  • 2 cups fresh basil leaves
  • 1 garlic clove
  • 1 tbsp Red Wine Vinegar
  • ½ cup Extra Virgin olive oil
  1. In a food processor blend together the shallot and garlic until chopped.
  2. Add in the basil, red wine vinegar (you can add more depending on your taste preference) and blend until combined (20 seconds).
  3.  As the processor is running, add in the olive oil until the dressing runs smooth and is at the desired consistency.
  4. Season with salt and pepper (1 tsp salt, 1/2 tsp pepper)
  5. Store in an airtight container for up to 5 days in the refrigerator.

The original Veggie Packed Quinoa Spinach Salad aka “The Rowhouse” is topped with a beautiful filet of salmon so naturally, I did to. I pan fried the salmon with a bit of salt and pepper and flaked it on top. I don’t know what it is about the combo of all these ingredients but it has turned into a staple in my kitchen. This would be an amazing vegetarian salad as well, just leave off the salmon.

Veggie Packed Quinoa Spinach Salad aka "The Rowhouse"

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Veggie Packed Quinoa Spinach Salad aka "The Rowhouse"

Veggie Packed Quinoa Spinach Salad aka The Rowhouse

  • Servings: 2
  • Print

Full of crisp veggies, healthy quinoa, topped with salmon, and drenched in a Basil Vinaigrette, this salad is filing and oh-so flavorful!.


Ingredients

  • 1 Tbsp olive oil
  • 2 4oz filets of wild caught or responsibly sourced salmon filets
  • 4 cups spinach leaves
  • 2 carrots shredded (1 cup)
  • 4-6 shitake mushrooms, cleaned and sliced
  • 2 cups broccoli florets
  • 1 cup cooked quinoa
  • 1 shallot, peeled (reserve half for the vinaigrette)
  • 2 cups fresh basil leaves
  • 1 garlic clove
  • 1 Tbsp Red Wine Vinegar
  • ½ cup Extra Virgin olive oil
  • Salt and pepper for seasoning

Directions

  1. Cook quinoa according to directions on package. Once cooked, fluff with a fork and set aside.
  2. In a frying pan, heat oil over medium high heat. Season salmon with salt and pepper and pan fry until cooked through, ~4 minutes on each side.
  3. Assemble the salads using 1/2 of each ingredient listed. Spinach, mushrooms, broccoli, carrots, and half the shallot (sliced). Top with 1/2 cup of the cooked quinoa and 1 salmon filet.
  4. To make the Vinaigrette: In a food processor blend together the shallot and garlic until chopped. Add in the basil, red wine vinegar and blend until combined (20 seconds). As the processor is running, add in the olive oil until the dressing runs smooth and is at the desired consistency. Season with salt and pepper to taste. Store in an airtight container for up to 5 days in the refrigerator.
  5. Toss the salad with the vinaigrette and enjoy!
  6. Note: This salad can easily be made for 4 by doubling the ingredients.


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Veggie Packed Quinoa Spinach Salad aka "The Rowhouse"

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