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Quinoa Spinach Salad

Allergy Friendly Recipes· Dairy-Free· Gluten-Free· Real Food· Salads

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Quinoa Spinach Salad: A refreshing and light easy quinoa salad served over spinach with a fresh lemon dressing. This simple vegan quinoa salad is the perfect lunch, meatless entree, or compliment to grilled meat. 

Bowl of Quinoa Salad with Spinach

Hello Spring! My fingers are crossed that warmer weather is here to stay!

And when welcoming in the warmth and sunshine into my life, my cravings changes from warming soups and comforting casseroles to light and fresh salads and pastas, like Tortellini and Spinach Bowl and Southwestern Chicken Cobb Salad.

However, I still need my protein–with the sun shining and warmer temps, my family is out and about. Whether it is on a hike, a long neighborhood walk, a run around the park, or  shooting hoops. And therefore we need quick, filling options to power me through my day and to get me back out into the sunshine (or back to work–but you know which one I am hoping for!)

And that is why prepping protein rich salads in advance, makes eating healthy EASY despite a busy schedule.

Quinoa Spinach Salad

This summer quinoa salad comes together in less about 30 minutes, is versatile enough to use whatever produce I have on hand, and is packed full of the nutrients and protein my body needs, making this a meatless, yet high-protein option perfect for a quick lunch or a light dinner.

In fact, Spinach Quinoa is one of my 30 minute gluten-free meal go-tos.

How to Make Easy Quinoa Salad

Step One Cook the Quinoa

Step Two: Add Spinach to Quinoa

  • Once the quinoa is cooked, toss it with fresh spinach. Feel free to use any lettuce you have lying around.  Personally, I like the way spinach wilts when tossed with a warm grain. 

Step Three: Add Toppings

  • Diced cucumbers
  • Roasted red peppers
  • Fresh peppers
  • olives
  • cherry tomatoes

Step Four: Make the Lemon Dressing

  • Whisk together the  lemon juice, lemon zest, capers and olive oil.

Step Five: Dress the Salad

  • Finally, drizzle the fresh lemon dressing.

This quinoa salad is EASY and versatile–because that is how I like to roll. 

Bowl of Lemon Spinach Quinoa Salad

Tips on Spinach Quinoa Salad:

  • This quinoa salad is great as it sits. I will make it the day before a party or while I am prepping meals for the week to have on hand for quick lunches.
  • As I mentioned, I love spinach in this fresh spring salad, but arugula or other green lettuces also work well.
  • Feel free to use rice instead of quinoa, the flavors will be just as good–just call it Spinach Lemon Rice Salad 😉
  • If you like really spicy foods, increase the red pepper flakes to 1/2 teaspoon.
  • If the texture of capers is off-putting to you, throw them in the blender with the lemon juice, olive oil, salt and pepper and blend until smooth and then toss with the remaining ingredients in the salad. This will give you amazing flavor without biting into a whole caper.

Be sure to check out all my Easy Healthy 30 Minute Family Meals Or if you are looking for Gluten free Recipes–check out my collection of Easy 30 Minute Gluten-Free Meals. 

More Quinoa Recipes

Let’s Make Quinoa Salad

4.34 from 3 votes
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Quinoa Spinach Salad

A refreshing and light vegan quinoa salad served over spinach with a fresh lemon dressing. 

Course Salad
Cuisine Mediterranean
Keyword Spinach Quinoa Salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 large servings
Calories 330 kcal

Ingredients

  • 2 cups vegetable broth chicken stock, or water
  • 1 cup quinoa
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 teaspoon kosher salt divided
  • 2 cups fresh green beans trimmed into 2 inch pieces
  • 4 cups fresh spinach
  • 1 English cucumber diced into half moons
  • 1/4 cup roasted red peppers diced
  • 1 lemon juice and zest
  • 1 tablespoon capers
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon pepper

Instructions

  1. Bring stock, quinoa, green beans, 1/2 teaspoon salt, oregano, garlic, and red pepper flakes to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes, or until quinoa has absorbed liquid. Allow quinoa to cool slightly for about 5 minutes, if desired.
  2. Place spinach in large bowl and toss with cooked quinoa, mixing together allowing spinach to wilt slightly.
  3. Add in cucumbers and peppers and toss.
  4. In small bowl, combine the juice and zest of a lemon with 1 teaspoon salt, pepper, capers, and olive oil. Pour over quinoa and toss together.
  5. Eat immediately or chill for later consumption.
Nutrition Facts
Quinoa Spinach Salad
Amount Per Serving
Calories 330 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 901mg 38%
Potassium 683mg 20%
Total Carbohydrates 40g 13%
Dietary Fiber 6g 24%
Sugars 4g
Protein 8g 16%
Vitamin A 71.7%
Vitamin C 43.7%
Calcium 9.5%
Iron 21.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Comments

  3. so fresh and bright, I know this has great flavor! we have been enjoying big salads as dinner on some of our early warm spring days, and I love adding quinoa to the greens. pinned this one to try soon, thanks!

    Reply

  4. Quinoa is among my favorite food. I love the soft texture and the delicious taste as well.
    Preparing it with spinach is just a perfect combination and the dish looks yummy….

    Reply

  5. I am SO making this recipe this weekend! I have been using quinoa in a lot of dishes lately, and I love using it in salads. We have a local provider of fresh spinach, too, that I love buying from. The texture of the spinach against the texture of the quinoa is a perfect marriage.

    Reply

  7. Oh I love me some fresh quinoa salads. I adore the ingredients you’ve used here – fresh, simple and totally delicious!!

    Reply

  8. I always have a ‘stash’ of quinoa in the refrigerator, and love to throw it in salads like this. Your salad looks so fresh and healthy!

    Reply

  9. I’m always looking for different quinoa recipes! Can’t wait to try this one 🙂

    Reply

  12. I’m all over filling salads and have, recently, started to really concentrate on increasing my protein intake so this would be perfect!

    Reply


  15. I’m not very familiar with quinoa, but I’ve always wanted to try it. Thiso might just be the first time I try it out 🙂

    Reply

    • Oh Jessica, I hope you give Quinoa a try and let me know what you think. It is a really great grain–so good for you and so easy to prepare. My husband has declared it better than rice.

      Reply


  16. Thanks for this delicious sounding quinoa bowl recipe. I’m going to serve at lunch/brunch next weekend. I saw it at the H, H, G, & N Blog Hop # 62. If you get a chance, check out mine too. It’s “Fab Ways to Celebrate Earth Day 2015.”
    Warm regards, Nancy Andres, Health & Lifestyle Writer, Author of “Colors of Joy: A Woman’s Guide for Self-Discovery, Balance, and Bliss,” Blogger at http://obloggernewbie.blogspot.com and http://www.nancyandreswriter.com/colors-of-joy-blog/

    Reply

    • Thanks Nancy! I hope that this dish is a huge success at your brunch–please let me know how everyone likes it. I am headed to your party now to check it out 🙂 Thanks for the invite!

      Reply

  19. Gorgeous spring salad Kristen. Love the quinoa with the bright greens and lemon dressing. Delish!!!!

    Reply

  20. I love all the flavors here–capers, roasted red peppers, lemon. Now that it’s FINALLY warm out, I can’t wait to try this!

    Reply

  22. On my podcast this week our weekly challenge is to eat a salad every day! This salad is definitely going to have to make an appearance. Looks fantastic!!

    Reply

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