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–+ servings
fresh spinach quinoa salad

Spinach Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large salad bowl
  • 1 Small mixing bowl
  • 1 whisk or fork
  • 1 wooden spoon or tongs

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 cup water
  • 1/2 teaspoon salt
  • 4 cup baby spinach loosely packed
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/3 cup red onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup almonds sliced and toasted
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon lemon juice fresh
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon dried oregano
  • 1 tablespoon fresh parsley optional; chopped

Instructions
 

  • Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds and drain well.
  • Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium-high heat.
  • Reduce heat to low, cover, and simmer until the water is absorbed and quinoa is tender, about 12–15 minutes.
  • Remove the saucepan from heat, keep covered, and let the quinoa rest for 5 minutes.
  • Fluff the quinoa with a fork, spread it on a plate or tray, and let it cool for about 10 minutes.
  • While the quinoa cools, place baby spinach, cherry tomatoes, cucumber, and red onion in a large salad bowl.
  • In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, black pepper, and dried oregano.
  • Add the cooled quinoa to the salad bowl with the vegetables.
  • Pour the dressing over the salad and toss gently until everything is evenly coated.
  • Sprinkle feta cheese, toasted almonds, and fresh parsley over the top and toss lightly once more before serving.

Notes

For best flavor, let the dressed salad sit for 5–10 minutes so the quinoa absorbs the vinaigrette, and taste before serving to adjust salt, lemon, or pepper as needed. You can easily make this ahead by cooking the quinoa up to a day in advance and chilling it, then adding spinach and dressing just before serving so the greens stay crisp. Swap almonds for walnuts, pecans, or pumpkin seeds if you prefer, and omit the feta or use a dairy-free cheese to keep it vegan. Leftovers keep well in an airtight container in the fridge for about 2 days, though you may want to add a small splash of olive oil and lemon to refresh the salad before eating.
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