This simple, gluten-free and vegetarian salad is fresh, satisfying and so delicious! Just 7 ingredients, it has the best mix of flavors and textures all tossed with a Lemony Yogurt Dressing (can be dairy-free!).
Spinach Quinoa Salad
Simple, Savory, Satisyfing & Delish!
New! I’ve added a cooking video to this page so you can see how quick and easy it is to make this simple Spinach Quinoa Salad!
If you’re new to the website, I have a printable recipe on the bottom of every recipe page with exact measurements and directions.
This salad is a great salad while “staying at home”. It uses minimal ingredients for maximum flavor, lots of pantry items, is easy and 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:
and toasted sliced almonds.
It comes together in minutes as there’s very little chopping involved!
Pro-Tip,if you don’t have quinoa on hand, make that first. And we always make extra quinoa to have so we can make a quick stir fry, toss in lunch salads or even serve plain as a side dish.
Next, I like to do is make the dressing.
It is a creamy and tangy dressing made with just 4 ingredients:
extra virgin olive oil (EVOO)
garlic (I tend to use 1 lately but you can use up to 2 cloves)
yogurt (I used Almond Milk yogurt but any plain yogurt, not greek yogurt, will do)
All you do is whisk it together!
Then all we have to do is assemble the salad!
First, I toss the chickpeas with a few spoonfuls of dressing. As you may know from other recipes of ours, chickpeas absorb the flavor of whatever dressing or sauce they are served with. Mixing them together allows them to absorb the dressing flavors.
Then just place everything in a bowl and toss along with half the dressing.
Pro-tip, reserve some of the dressing and taste before adding it all in. That way you can control how much dressing to taste.
Mix together and enjoy!
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 (hopefully we’ll be having those again soon!)
And it’s perfect for meal prep because it tastes great the first day, even better the second!
If you want to serve it later in the week, prepare the salad and the dressing but don’t combine until last minute.
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
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: Healthy Gluten-Free Family
Recipe type: Salads, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 6-8 servings
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 tart 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 - I prefer the extra crunch and use ½ cup)
¼ cup plain yogurt (I used Almond Milk Yogurt)
3 Tablespoons. olive oil
2 Tablespoons fresh lemon juice
1-2 cloves garlic, minced (Depending on how garlicky you like it I've been using 1 clove lately!)
Cook quinoa if not already done so
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.
Note: a heaping ⅓ cup uncooked quinoa will yield about 1½ cups cooked quinoa).
Note: We tend to cook 1 cup quinoa in 2 cups water and just use the extra throughout the week.
Toast almonds (optional)
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
In a small bowl, whisk together yogurt, olive oil, lemon juice and garlic.
In large bowl, gently mix chickpeas and a spoonful or two of dressing to coat.
Add remaining ingredients -- almonds, spinach, cherries, cucumber and quinoa. Toss together to combine. Add remaining dressing and toss to combine..
Season to taste with salt and pepper.
Tastes great immediately or allow to settle and flavors to combine. Tastes great day 2 as well.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...