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Quinoa Spinach Salad is the ultimate light and wholesome grain salad! Filled with fluffy quinoa, tender greens, and a light lemon dressing, this salad is packed with protein, fiber, and flavor.
Quinoa Spinach Salad at a Glance
There are so many reasons to love this Spinach Quinoa Salad.
- Light, Yet Flavorful. Kissed with lemon and a healthy amount of olive oil, this quinoa salad may be made with simple ingredients, but the flavor delivers.
- Quick-Prep. Less than 30 minutes!
- Nourishing & Allergy-Friendly. This quinoa salad is packed with fiber, protein, and vitamins, all while being dairy-free, gluten-free, egg-free, nut-free, and vegan-friendly.
- Perfect for Meal Prep. The flavor of this quinoa salad (just like my Greek quinoa salad and Mexican quinoa salad) gets better as it sits.
Happy Cooking! xo Kristen
Notes on Ingredients
- Quinoa: Use any variety (white, red, a mix) of quinoa you like. If you don't care for quinoa, feel free to use rice or orzo as the base for this salad.
- Spinach: Spinach is typically my go-to for this salad, as it is easy to find, and affordable. But arugula also is a delicious alternative to spinach.
- Green Beans: I love the texture that crisp fresh green beans add to this salad. They are a great contrast to tender spinach and soft quinoa.
- Lemon Dressing: The dressing is a super simple combination of lemon zest, fresh lemon juice, olive oil, and salt and pepper. It is bright, and fresh, and pairs well with the delicate vegetables in this salad.
- Additional Options: I love adding roasted red peppers and diced cucumbers to this salad for additional flavor and crunch. Grape tomatoes, olives, fresh peppers, artichoke hearts, or even feta are all great additions as well.
How to Make Spinach Quinoa Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Quinoa. I personally prefer to cook quinoa in the Instant Pot, as it comes together in minutes, but you can easily prepare it on the stove as well, using the directions on the package of your quinoa or provided in the recipe card. Once the quinoa has cooked, fluff it with a fork and set it to the side to cool slightly.
- Prepare Green Beans. You can steam or blanch fresh green beans or microwave your frozen green beans. You just want to cook them enough to remove the raw taste, yet still keep them crisp-tender.
- Assemble Salad. Toss the cooked quinoa, steamed green beans, spinach, cucumbers, roasted peppers, lemon zest, lemon juice, olive oil, and salt until everything is well combined.
- Chill. It is best to refrigerate the Spinach Quinoa Salad for at least 30 minutes to allow the quinoa time to absorb the flavors.
Recipe Modifications
- Change Out The Dressing. This recipe is simply dressed with lemon juice and olive oil. You can add more dimension by using Italian Dressing or Balsamic Vinaigrette or sprinkling with a couple teaspoons of Salad Supreme Seasoning.
- Vary the Vegetables. Use arugula in place of spinach. Add grape tomatoes in place or in addition to the roasted red peppers. I also love adding leftover roasted vegetables to this simple quinoa salad.
- Serve as a Wrap. Instead of serving this spinach quinoa as a salad, wrap it up in a spinach or flour tortilla with sliced tomatoes and avocado for a hearty, vegan-friendly hand-held lunch.
More Favorite Unique Salads
- Mediterranean Chickpea Salad
- Horseradish Egg Salad
- Tabbouleh Salad
- Broccoli Apple Salad
- Mexican Quinoa Salad
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Quinoa Spinach Salad
A refreshing and light quinoa salad made with spinach and a fresh lemon dressing.
Ingredients
For Cooking Quinoa
- 2 cups low-sodium vegetable broth, or chicken stock
- 1 cup quinoa, rinsed well
- ½ teaspoon kosher salt
Quinoa Salad
- 3 cups cooked quinoa
- 2 cups fresh green beans, trimmed into 2 inch pieces
- 4 cups fresh spinach
- 1 large English cucumber, diced into half moons
- ¼ cup roasted red peppers, diced
Lemon Dressing
- 1 large lemon, juice and zest
- ¼ cup extra virgin olive oil
- 1 teaspoon pepper
- 1 teaspoon kosher salt
Instructions
To Cook Quinoa
- Combine 2 cups low-sodium vegetable brothwith 1 cup quinoa and ½ teaspoon kosher salt in a heavy-bottomed saucepan. Bring the mixture to a boil over high heat. Reduce heat to low and cover. Cook for 15 minutes, or until quinoa has absorbed liquid. Once cooked, fluff the quinoa with a fork. Allow the quinoa to cool to room temperature. Alternatively, prepare the quinoa in the Instant Pot.
How to Prepare Green Beans
- Place fresh green beans in a microwave-safe bowl and add in ¼ cup water. Microwave for 4 minutes or until beans are just tender. Alternatively, blanch green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and boil for 1-2 minutes and then immediately transfer to a bowl of ice water to stop the cooking process. Allow beans to cool and then drain off water and pat dry before adding to the salad.
Quinoa Salad
- Toss the cooked quinoa with the zest and juice of 1 large lemon, ¼ cup extra virgin olive oil, 1 teaspoon pepper, and 1 teaspoon kosher salt. Add in the prepared green beans, spinach, cucumber, and roasted red peppers and gently toss to combine.
- Cover and refrigerate for at least 30 minutes prior to serving.
Notes
Spinach: In place of spinach, arugula can be used.
Quinoa: Use any color of quinoa OR feel free to use cooked rice or orzo in place of the cooked quinoa.
Serving: The salad can be eaten immediately but is best after several hours of refrigeration to let the flavors marry together.
Storage: This salad can be stored in the refrigerator for 4-5 days.
Nutrition
Calories: 330kcalCarbohydrates: 40gProtein: 8gFat: 14gSaturated Fat: 2gSodium: 901mgPotassium: 683mgFiber: 6gSugar: 4gVitamin A: 3585IUVitamin C: 36.1mgCalcium: 95mgIron: 3.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! I'm considering buying an instant pot, and I'm wondering why I would use one to cook quinoa or brown rice instead of cooking them on the stove. It seems that between the pot getting up to pressure, cooking, and releasing pressure, it doesn't save any time. Can you clarify this for me? Thank you
Hi Nava! If you just want and Instant Pot for rice or quinoa, then you may be disappointed (although, I find making rice and quinoa in the Instant Pot to be the best way to evenly cook both). That said, there are SO SO many more things an Instant Pot can do to make it worth the purchase. Hard boiled eggs, dried beans, yogurt, soups, chili, stews, etc.
I want to know what small blender you are using for salad dressings.
I either use a Cuisinart mini food processor or a nutriblender
This is indeed a refreshing salad and it is healthy! It has been one of my on repeat meal for my lunch at work.
Love hearing that, Shar! I love it for lunch myself.