Gluten Free Lemon and Quinoa Salad

Quinoa Spinach Salad

A refreshing and light vegan quinoa salad served over spinach with a fresh lemon dressing. 
4.34 from 3 votes
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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: 330kcal
Author: Kristen Chidsey


  • 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


  • 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.
  • Place spinach in large bowl and toss with cooked quinoa, mixing together allowing spinach to wilt slightly.
  • Add in cucumbers and peppers and toss.
  • 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.
  • Eat immediately or chill for later consumption.
Nutrition Facts
Quinoa Spinach Salad
Amount Per Serving
Calories 330 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 901mg39%
Potassium 683mg20%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 4g4%
Protein 8g16%
Vitamin A 3585IU72%
Vitamin C 36.1mg44%
Calcium 95mg10%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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