Spinach Quinoa Salad

Whenever I think of fresh and vibrant meals, the first thing that comes to my mind is Spinach Quinoa Salad. It’s not just a salad; it’s a culinary hug that brings together the earthiness of quinoa with the lively greens of spinach. I remember the first time I made this dish; it was a sunny afternoon, and I craved something light yet filling. As I chopped the fresh vegetables, the colors danced before my eyes, promising a delightful meal. The combination of textures—the fluffy quinoa and the crisp veggies—creates a perfect harmony. Every bite is a reminder of spring, which is why this salad is a staple in my kitchen during the warmer months. It’s not only delicious but also packed with nutrients, making it a guilt-free indulgence that I often share with friends and family during gatherings.

Ingredients Required for Spinach Quinoa Salad

When preparing the Spinach Quinoa Salad, the ingredients are simple yet full of flavor. Each component plays a crucial role in creating a balanced dish that’s both satisfying and nutritious. The key players include quinoa for protein, spinach for vitamins, and a medley of colorful vegetables that contribute both flavor and texture.

• 2/3 cup quinoa: This ancient grain provides a hearty base, offering protein and fiber while being gluten-free.
• 1 1/3 cups water: Essential for cooking the quinoa to perfection.
• 5 ounces baby spinach (about 5 cups): The star of the salad, packed with nutrients and a mild flavor.
• 1 avocado, pitted and diced: Adds creaminess and healthy fats that enhance the salad’s richness.
• 2/3 cup chopped cucumber: Offers a refreshing crunch that balances the other textures.
• 1/2 cup red bell pepper strips: A pop of color and sweetness that brightens every bite.
• 1/3 cup chopped red onion: Provides a mild bite that complements the other ingredients beautifully.
• 1/4 cup crumbled feta cheese: Adds a tangy flavor, elevating the salad to another level.
• 1/4 cup olive oil: Acts as the perfect dressing base, infusing richness and flavor.
• 2 tablespoons lemon juice: Brightens the dish with a citrusy kick that enhances all flavors.
• 1 1/2 tablespoons Dijon mustard: A hint of tanginess that rounds out the dressing.
• 1/2 teaspoon sea salt: Essential for enhancing the flavors of the ingredients.
• 1/4 teaspoon ground black pepper: Adds a subtle spice that ties everything together.

Cooking Method for Spinach Quinoa Salad

Making the Spinach Quinoa Salad is a straightforward process that even beginner cooks can master. Follow these easy steps, and you’ll have a delicious dish ready in no time!

1. Start by rinsing the quinoa under cold water to remove its natural coating, which can taste bitter. In a medium saucepan, bring the quinoa and 1 1/3 cups water to a boil over high heat.
2. Once boiling, reduce the heat to medium-low. Cover the saucepan and let it simmer until the quinoa is tender and the water has been absorbed. This should take about 15 to 20 minutes. You’ll know it’s ready when the grains look fluffy and the little white tail has emerged from each seed.
3. After cooking, remove the saucepan from heat and let the quinoa cool for a few minutes. It’s essential to allow it to cool so it doesn’t wilt the spinach.
4. In a large bowl, add the fresh baby spinach. Top it generously with the cooled quinoa, along with diced avocado, chopped cucumber, red bell pepper strips, red onion, and crumbled feta cheese.
5. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. This dressing will not only flavor the salad but also bring all the ingredients together.
6. Just before serving, pour the dressing over the salad. Toss gently to combine all the flavors without bruising the spinach or breaking apart the avocado.
7. Serve immediately, or if you’re preparing ahead, cover and refrigerate the salad until you’re ready to serve. It can be enjoyed cold or at room temperature.
8. As an option, you can add the spinach to the quinoa during the last 5 minutes of cooking if you prefer a wilted salad.
9. Enjoy this vibrant and nutritious dish that’s perfect for any occasion!

Helpful Hints

Here are some tips to ensure your Spinach Quinoa Salad comes out perfectly every time.

• Storage: Store leftovers in an airtight container in the refrigerator, where they will last for up to three days.
• Freezing: Although this salad is best fresh, you can freeze the quinoa separately. Just reheat and mix with fresh ingredients when you’re ready to eat.
• Pairing: This salad pairs wonderfully with grilled chicken or fish for a complete meal.
• Meal Prep: Prepare the ingredients in advance and assemble them just before serving to keep everything fresh.
• Seasonal Additions: In summer, add fresh herbs like basil or mint for an extra flavor boost.

How to Enjoy Spinach Quinoa Salad

• As a Main Dish: This Spinach Quinoa Salad makes a filling main course, especially when topped with grilled chicken or chickpeas.
• Perfect for Lunch: Pack this salad for a nutritious work or school lunch that keeps you energized throughout the day.
• Ideal for Picnics: It’s a fantastic option for outdoor gatherings. Just place it in a cooler, and it will stay fresh!
• As a Side Dish: Serve it alongside your favorite grilled meats or as part of a buffet spread.
• Seasonal Serving: In spring, pair with light, refreshing dishes or serve it at Easter brunch.

FAQ

Conclusion

The Spinach Quinoa Salad is a delightful blend of flavors and textures that not only nourishes but also satisfies your cravings. It’s a versatile dish perfect for any occasion, whether as a light lunch or a side for dinner. I encourage you to try this recipe and make it a staple in your kitchen. You won’t regret the deliciousness that awaits!

Spinach Quinoa Salad

The ultimate healthy meal, Spinach Quinoa Salad combines nutritious ingredients for a refreshing dish. Packed with flavor and vibrant colors, it’s perfect for lunch or dinner. Make it tonight for a delightful and satisfying meal!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2/3 cup quinoa
• 1 1/3 cup water
• 5 ounces baby spinach about 5 cups
• 1 avocado pitted and diced
• 2/3 cup chopped cucumber
• 1/2 cup red bell pepper strips
• 1/3 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Equipment

• Large Pot
• Saucepan
• Frying Pan
• Cutting Board
• Whisk
• Chef's Knife

Method

 

1. Bring the quinoa and 1 1/3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Cool.
2. Top spinach with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
3. Whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Pour dressing (or toss) over salad right before serving.

Notes

You could also add the spinach to the quinoa for the last 5 minutes of cooking if you want a wilted salad and eat it warm.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.