Spinach quinoa salad with feta and lemon vinaigrette is the best quinoa salad recipe I've ever tasted! Loaded with healthy veggies, complex textures, and fresh Mediterranean flavors, this healthy quinoa salad recipe is incredibly delicious! Quick and easy to make in just 20 minutes!
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P.S. If you like using quinoa, check out this power bowl and add that to your list of healthy lunch ideas!
If you need ideas for what to serve with salad, check out our entire collection of healthy summer recipes including our collection of easy summer meals that pair well with this recipe - many of them are gluten-free!
Why This Recipe Works
- A power salad - filling and full of protein.
- Healthy side dish with lots of nutrients and antioxidants, just like watermelon salad with feta.
- Gluten-free and vegetarian.
- It can be made dairy free and vegan.
- Easy for meal prep.
- Cook once and get a week of healthy lunches.
- Eat it warm or cold, just like this pesto orzo salad.
- Customizable! Use up pantry ingredients and your favorite veggies.
- Easy to double for a crowd or party.
- Tastes even better than the store-bought version from Costco or Trader Joe's.
- Try these other healthy cold lunch ideas!
Ingredients You Need to Make This
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Lemon Dijon Vinaigrette Ingredients
Balsamic vinegar, red wine vinegar, or champagne vinegar along with lemon juice all provide a bright, acidic flavor.
Olive oil provides a fresh flavor of herbs and fruit.
Dijon mustard provides a sharp mustard flavor with hints of white wine.
Quinoa is nutrient-dense power grain full of protein and other nutritional benefits.
Chopped fresh baby spinach, kale, or arugula gives this spinach quinoa salad even more bulk and fiber.
Chopped almonds provide salt and crunch. Toasted cashews or walnuts also work.
Fresh veggies like tomatoes and cucumber give this salad a deliciously light and fresh flavor.
Bell peppers, sun-dried tomatoes, olives, beets, and onions also taste great.
Feta, parmesan, or goat cheese are great options for cheese in this salad.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Make the vinaigrette by adding olive oil, balsamic vinegar, and Dijon mustard to a Mason jar. Add in salt, pepper, and lemon juice and shake until well incorporated.
Combine cooked quinoa, spinach, cherry tomatoes, cucumbers, feta, chickpeas, herbs, and any other mix-ins along with ¼ cup of dressing. Mix until well coated and serve warm or refrigerate and serve cold.
I also added some chopped basil and dill for extra freshness.
Substitute quinoa for other cooked grains like lentils, farro, brown rice, plant-based pasta, kale, or arugula for spinach.
Add in chopped avocado or goat cheese for an additional source of healthy fat.
Wilt the greens for a warm quinoa salad or try different flavors like adding in pesto or using Greek flavors like lemon and oregano.
For a quinoa fruit salad, add in fresh strawberries, blueberries, cranberries, or apples, or try this spinach salad with goat cheese and strawberries!
Make ahead: Spinach quinoa salad can be made ahead and refreshed with additional dressing if needed when servings.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Use microwave quinoa or pre-cooked quinoa to save time. I used this instant pot quinoa recipe by A Mindful Mom.
This spinach quinoa salad is a healthy side salad made with whole food ingredients. It is a great main dish salad recipe because it is macro-balanced, full of protein, and naturally gluten-free.
According to Healthline, quinoa is a very healthy grain with many nutritional benefits.
Spinach quinoa salad is meant to be eaten cold or at room temperature. You can eat it warm once you have made it but do not need to reheat it.
The best way to make quinoa is in the Instant Pot or pressure cooker. Add 1 cup of uncooked, rinsed quinoa to a pressure cooker pot along with 1 cup of water.
Cook on manual high for 1 minute and allow to release for 10 minutes naturally. Fluff with a fork.
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Quick & Easy Spinach Quinoa Salad Recipe
- 2 cups cooked quinoa
- 1.5 cups chickpeas from a can, drained & rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumbers diced
- 1.5 cups fresh baby spinach chopped
- ¼ cup almonds chopped
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh dill finely chopped
- ¼ cup feta cheese
- Combine vinaigrette ingredients in a Mason jar and shake until well incorporated. Set aside.¼ cup olive oil, 2 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard, 1 medium lemon, salt & pepper
- Add cooked quinoa, chickpeas, almonds, veggies, fresh herbs, and feta to a large bowl. Add in vinaigrette and stir until coated evenly.2 cups cooked quinoa, 1.5 cups chickpeas, 1 cup cherry tomatoes, 1 cup cucumbers, 1.5 cups fresh baby spinach, ¼ cup almonds, 1 tablespoon fresh basil, 1 tablespoon fresh dill, ¼ cup feta cheese
- Serve warm immediately or cover and let sit in fridge for 2-3 hours before serving cold.