Quick & Easy Spinach Quinoa Salad Recipe
This delicious spinach quinoa salad with feta is packed with nutrients and flavor. The best quinoa salad recipe with tangy lemon vinaigrette and a variety of colorful veggies.
Servings 6 cups
Calories 313kcal
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
- ¼ cup almonds chopped
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh dill finely chopped
- ¼ cup feta cheese
Lemon Vinaigrette Ingredients
- ¼ cup olive oil extra virgin
- 2 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 medium lemon juice of
- salt & pepper to taste
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1cup | Calories: 313kcal | Carbohydrates: 33.4g | Protein: 9.8g | Fat: 16.7g