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Spinach Quinoa Salad

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!
Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 cups
Calories 313kcal
Author Lyndsey


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 fresh lemon juice of
  • salt & pepper to taste


  • 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.


  • 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.


Serving: 1cup | Calories: 313kcal | Carbohydrates: 33.4g | Protein: 9.8g | Fat: 16.7g