Spinach Quinoa Salad

This gluten-free and vegetarian salad is fresh but hearty and the best mix of flavors and textures.

Spinach Quinoa Salad

Savory, Tangy & Delish!

The first time I made this salad, I ate it for dinner at my son’s baseball game.  Everyone on the stands wanted to try it and asked for the recipe so I decided to share it here because became one of my go to salads.

It’s made with 7 real, whole food ingredients plus a simple creamy and tangy, Lemony Garlic Yogurt Dressing: quinoa, fresh spinach, cucumbers, red onion, chickpeas, dried cherries and toasted sliced almonds.

And it’s all tossed in a creamy and tangy dressing made with just 4 ingredients: extra virgin olive oil (EVOO), lemon juice, garlic & yogurt (I used Almond Milk yogurt).

Recipe adapted from Vegetarian Times, it’s my kind of salad — easy to prep, packed with lots of textures & flavors and delicious.

And it’s a total crowd pleaser so it’s perfect for a party or get together.  And it’s perfect for meal prep because it tastes great the first day, even better the second!

Hope you love it as much as we do!

Scroll down to see the recipe and leave a comment if you try.

Recipe

 

4.5 from 2 reviews
Spinach Quinoa Salad Cherries & Almonds
 
Prep time
Cook time
Total time
 
Fresh but hearty, this is one of my go to salads. Equally perfect for entertaining or meal prep. Easy to prep, packed with goodness and tastes as great (if not better) the second day as the first. Recipe adapted from [i]Vegetarian Times[/i]. Note: cook time is for quinoa if you don't already have some made.
Author:
Recipe type: Salads, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 6-8 servings
Ingredients
Salad
  • 1½ cups cooked quinoa, already cooked according to package (approximately a heaping ⅓ cup dry quinoa, becomes 1½ cup cooked)
  • 2 cups fresh spinach leaves, chopped into slivers or thin strips
  • 1 cup dried cherries
  • 1½ cup cucumber, diced (approximately 1 small cucumber, skin on or peeled, seeded and cut into ½ inch slices, then quartered)
  • 1 15-oz. can chickpeas, drained and well rinsed
  • ½ cup red onion, diced
  • ¼ cup - ½ cup sliced almonds (according to tastes)
Dressing
  • ¼ cup plain yogurt (I used Almond Milk Yogurt)
  • 3 Tablespoons. olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 cloves garlic, minced
Instructions
Cook quinoa if not already done so
  1. In a small saucepan, place a heaping ⅓ cup quinoa and ¾ cup water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using.
  2. Note: a heaping ⅓ cup uncooked quinoa will yield about 1½ cups cooked quinoa).
  3. Note: We tend to cook 1 cup quinoa in 2 cups water and just use the extra throughout the week.
Toast almonds (optional)
  1. Over medium-high heat, saute almonds in a dry saucepan until lightly toasted, stirring frequently so as to not burn any, about 5 minutes. Set aside to cool
Make the dressing
  1. In a small bowl, whisk together yogurt, olive oil, lemon juice and garlic.
Assemble
  1. In large bowl, gently mix chickpeas and a spoonful or two of dressing to coat.
  2. Add remaining ingredients -- almonds, spinach, cherries, cucumber and quinoa. Toss together to combine. Add remaining dressing and toss to combine..
  3. Season to taste with salt and pepper.
  4. Tastes great immediately or allow to settle and flavors to combine. Tastes great day 2 as well.

 

8 thoughts on “Spinach Quinoa Salad

    1. Great! So glad you loved it too! I love that it’s a versatile salad that where you can add or skip things and it still tastes great!

  1. This salad was DELICIOUS. We made it with honey roasted almonds and dried cranberries instead, and used a lemon poppyseed dressing (im not sure if it was GF or not for people who NEED to be GF, I just like to minimize my gluten intake) and it was SOOOOOO good. Love all of these recipes and cannot wait to make more 🙂

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