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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness from the outer coating.

Step 2

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.

Step 3

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.

Step 4

If you're using feta cheese, crumble it into small pieces and add to the salad bowl.

Step 5

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.

Step 6

Add the cooled quinoa to the salad bowl and gently toss the ingredients together.

Step 7

Drizzle the lemon vinaigrette over the salad and toss until everything is well coated.

Step 8

Sprinkle with chopped parsley if desired. Serve immediately or refrigerate for up to 2 days.

Nutrition Facts

Serving size	1228.8 grams (1228.8g)

Amount per serving	% Daily Value*
Calories	1367

Total Fat 81.20g	104%
Saturated Fat 24.60g	123%
Polyunsaturated Fat 4.00g
Cholesterol 107mg	36%
Sodium 3865mg	168%
Total Carbohydrate 116.60g	42%
Dietary Fiber 3.30g	12%
Total Sugars 16.00g
Protein 43.80g	88%

Vitamin D 0IU	0%
Calcium 718mg	55%
Iron 8mg	44%
Potassium 968mg	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.

Source of Calories

Fat: 53.2%

Protein: 12.8%

Carbs: 34.0%