Quinoa and Spinach Salad
A nutritious, flavor-packed meal that comes together in minutes. This Quinoa and Spinach Salad is a perfect balance of protein-rich quinoa, fresh baby spinach, and a medley of colorful vegetables.
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.