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


  • 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


  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.