Spinach Quinoa Salad

There is so much to love about this Spinach Quinoa Salad!  It’s a healthy mix of quinoa, baby spinach, sun-dried tomatoes and almonds all tossed in a delicious basil vinaigrette!  

The combo of flavors in this quinoa and spinach salad is completely addicting, and it makes a perfect as a side dish or vegetarian main. 

This Spinach Quinoa Salad is loaded with quinoa, baby spinach, sun-dried tomatoes, sliced almonds all tossed in a light basil pesto dressing

This quinoa salad is a gluten-free and protein-packed that’s both filling and satisfying.

SPINACH QUINOA RECIPE

This spinach quinoa is made with just 5 simple ingredients.  It’s the basil vinaigrette that makes this spinach quinoa completely addictive!

HOW TO MAKE QUINOA AND SPINACH

This quinoa and spinach comes together in about 30 minutes start-to-finish.

  1. Cook quinoa.
  2. Add cooled cooked quinoa, baby spinach, sun-dried tomatoes, and almonds to a bowl.
  3. Gently toss ingredients with basil vinaigrette to lightly coat

The inspiration for this easy spinach salad came from a penne dish served at Whole Foods. I’d find myself at lunchtime picking through the noodles to pluck out the spinach, tomatoes and almonds. So, here I’ve replaced the penne with quinoa, and I’ve loaded it much more generously with fresh baby spinach and delicious sun-dried tomatoes. I love the simplicity of this salad.  It’s one of my favorites!

This Spinach Quinoa Salad is loaded with quinoa, baby spinach, sun-dried tomatoes, sliced almonds all tossed in a light basil pesto dressing

HEALTHY SPINACH RECIPES

These fresh spinach recipes are just a few of my favorite recipes that use baby spinach as a main ingredient.

Originally published 1.2017 – updated 7.2020

Spinach Quinoa Salad
Yield: 6 servings

Spinach Quinoa Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This Spinach Quinoa Salad is loaded with quinoa, baby spinach, sun-dried tomatoes, sliced almonds all tossed in a light basil pesto dressing

Ingredients

  • 1-1/2 cups cooked quinoa (1 cup dried, rinsed quinoa and 2 cups water)
  • 2 cups raw baby spinach
  • 1/4 cup sliced raw almonds
  • 1/3 cup sun-dried tomatoes packed in oil (drained and chopped)
  • 1/4 cup parmesan cheese, grated
  • 1/3 cup basil vinaigrette (add more if you prefer)

Basil Vinaigrette

  • 3 tablespoons fresh basil, sliced
  • 1 clove garlic, minced
  • 4 tablespoons parmesan cheese, grated
  • 1-1/2 tablespoons Dijon mustard
  • 4 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground black pepper to taste

Instructions

  1. Heat 2 cups water in saucepan and add 1 cup dry quinoa. Place lid on pan and turn heat to low simmer. Simmer for 15-20 minutes.
  2. Remove quinoa from heat and after liquid has all evaporated, fluff with fork.
  3. In a large bowl add the cooled cooked quinoa, spinach, sun-dried tomatoes, and almonds.
  4. Add the basil vinaigrette and gently toss to distribute evenly.
  5. Garnish with more almonds and grated parmesan cheese.

For the Pesto Vinaigrette

  1. Place basil, garlic, parmesan cheese, mustard and lemon juice in a blender.
  2. Pulse a few times, then slowly pour the olive oil in the blender.
  3. Continue to blend until dressing is smooth.
  4. Best if refrigerated for 1 hour before serving

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