Spinach quinoa salad can easily be made ahead for a week’s worth of healthy lunches! Served with loads of healthy veggies like cucumber, spinach and tomatoes and loads of fiber from chickpeas and quinoa, this power bowl is the best quinoa salad recipe I’ve ever tasted! Full of textures and fresh Mediterranean flavors and done in just 20 minutes!
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Lunch is ALWAYS one of those meals that stumps us! How many times have you found yourself eating the same lunch over and over again and you’re really just so bored of it!
When I’m not munching on tuna salad with Greek yogurt or buffalo lettuce wraps for lunch, this quinoa spinach salad is it!
P.S. If you like quinoa you need to check out my quinoa power bowl and add that to your list of healthy lunch ideas!
Why This Recipe Works
- It’s a protein packed power salad all on its own! You can also add in tuna, shrimp, grilled chicken, salmon, egg, tofu or sausage for even more protein.
- Full of nutrients, this quinoa spinach salad has tons of antioxidants from spinach, and is also gluten free and dairy free. It’s also vegetarian and can be made vegan by omitting feta cheese.
- Easy to meal prep! This recipe makes 6 servings making it perfect to make ahead on the weekend for an entire week of healthy lunches or a weeknight dinner.
- This salad can be eaten warm or cold. Making it the perfect healthy lunch recipe to make for work or eat at home.
- Totally customizable! You can add in whatever you have in your pantry. Swap almonds for toasted cashews or add in more veggies like bell pepper, onions, olives or beets.
- Double the recipe and you’ll have a healthy side dish to take to potlucks, summer bbq and parties and family gatherings!
- You won’t go hungry with this one! The balanced nutrition in this bowl is perfectly filling to keep you going.
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.
Lemon Dijon Vinaigrette Ingredients
- Balsamic vinegar: You can swap for red wine vinegar if you prefer.
Salad Ingredients
- Baby Spinach: I chopped the spinach and removed long stems to make it a better bite.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
Vinaigrette Instructions
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.
Salad Instructions
Combine cooked quinoa, spinach, cherry tomatoes, cucumbers, feta, chickpeas, herbs and any other mix-ins along with 1/4 cup of dressing. Mix until well coated and serve warm or refrigerate and serve cold.
I also added in some chopped basil and dill for extra freshness.
Expert Tips
- Substitute quinoa for other cooked grains like lentils, farro, brown rice or plant based pasta and kale or arugula for spinach.
- Add in chopped avocado or goat cheese for an additional source of healthy fat.
- 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.
- The quinoa recipe I used came from A Mindful Mom.
FAQs
The best way to make quinoa is in the Instant Pot or pressure cooker. Add 1 cup uncooked, rinsed quinoa to a pressure cooker pot along with 1 cup of water.
Cook on manual high for 1 minute and allow to naturally release for 10 minutes. Fluff with a fork.
Sure! This salad is super customizable and you can wilt your greens for a warm quinoa salad or you can try different flavors like adding in pesto or using Greek flavors (add in more lemon and oregano!) You can even use some seasonal fruit like cherries or strawberries.
A wintery version including apples or pears, pecans or pumpkin seeds, cranberries and sweet potatoes would be delicious for fall.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Spinach Quinoa Salad
Ingredients
Salad Ingredients
- 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
- 1/4 cup almonds chopped
- 1 tbsp fresh basil finely chopped
- 1 tbsp fresh dill finely chopped
- 1/4 cup feta cheese
Lemon Vinaigrette Ingredients
- 1/4 cup olive oil extra virgin
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 fresh lemon juice of
- salt & pepper to taste
Instructions
- Combine vinaigrette ingredients in a Mason jar and shake until well incorporated. Set aside.
- To a large bowl, add cooked quinoa, veggies, fresh herbs and feta. Add in vinaigrette and stir until coated evenly.
- Serve warm immediately or cover and let sit in fridge for 2-3 hours before serving cold.
Notes
- Substitute quinoa for other cooked grains like lentils, farro, brown rice or plant based pasta and kale or arugula for spinach.
- Add in chopped avocado or goat cheese for an additional source of healthy fat.
- 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.
Geralyn
Do you cook quinoa?
Lyndsey
Yes make sure to cook the quinoa