Introduction
Looking for a nutritious, flavor-packed meal that comes together in minutes? This Quinoa and Spinach Salad is my go-to recipe when I want something both satisfying and wholesome. It’s a perfect balance of protein-rich quinoa, fresh baby spinach, and a medley of colorful vegetables that not only makes it Instagram-worthy but also packed with nutrients. Whether you’re meal prepping for the week or need a quick lunch option, this versatile salad delivers on both taste and nutrition.
Ingredients
- 1 cup uncooked quinoa, rinsed thoroughly
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/3 cup toasted pine nuts or sliced almonds
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa. Let it cool completely.
- While the quinoa cooks, whisk together olive oil, lemon juice, minced garlic, and Dijon mustard in a small bowl. Season with salt and pepper.
- In a large serving bowl, combine the cooled quinoa with fresh spinach, cherry tomatoes, cucumber, and red onion.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese and toasted nuts just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 as a main dish, 6-8 as a side
Recipe Notes
– Rinse quinoa thoroughly before cooking to remove any bitter taste.
– Make sure to let the quinoa cool completely before mixing with other ingredients to prevent wilting the spinach.
– This salad can be made up to 24 hours in advance; just add the dressing, cheese, and nuts right before serving.
– For a vegan version, skip the feta cheese or replace it with diced avocado.
– The salad keeps well in the refrigerator for up to 3 days without dressing.
– Feel free to add other vegetables like roasted bell peppers or artichoke hearts for extra flavor and texture.
Quinoa and Spinach Salad
Ingredients
- 1 cup uncooked quinoa rinsed thoroughly
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup crumbled feta cheese optional
- 1/3 cup toasted pine nuts or sliced almonds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa. Let it cool completely.
- While the quinoa cooks, whisk together olive oil, lemon juice, minced garlic, and Dijon mustard in a small bowl. Season with salt and pepper.
- In a large serving bowl, combine the cooled quinoa with fresh spinach, cherry tomatoes, cucumber, and red onion.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese and toasted nuts just before serving.