Quinoa and Spinach Salad
Elevate your salad game with this vibrant and nutritious Quinoa and Spinach Salad, a delightful medley of fresh ingredients and bold flavors. Perfect as a light lunch, side dish, or potluck favorite, this recipe combines fluffy quinoa, crisp spinach, sweet cherry tomatoes, crunchy cucumber, and tangy red onion, with an optional sprinkle of creamy feta cheese for added richness. A zesty homemade lemon vinaigrette, sweetened with a touch of honey and spiced with Dijon mustard, ties everything together beautifully. Packed with protein, fiber, and essential nutrients, this easy-to-make salad is ready in just 35 minutes and caters to healthy eaters, vegetarians, and meal preppers alike. Whether enjoyed fresh or stored for later, this dish guarantees freshness and flavor in every bite!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 5 cups Fresh spinach leaves
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Feta cheese (optional)
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped parsley (optional)
Instructions
Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness from the outer coating.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place them in a large salad bowl along with the fresh spinach leaves.
If you're using feta cheese, crumble it into small pieces and add to the salad bowl.
In a small bowl or a jar with a lid, prepare the vinaigrette by combining olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk the ingredients together or shake the jar until fully combined.
Add the cooled quinoa to the salad bowl and gently toss the ingredients together.
Drizzle the lemon vinaigrette over the salad and toss until everything is well coated.
Sprinkle with chopped parsley if desired. Serve immediately or refrigerate for up to 2 days.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3865 mg | 168% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 16.0 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
