Quinoa Spinach Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
13 mins
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Total Time
23 mins
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Servings
6 servings
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Calories
257 kcal
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Cuisine
American, Vegetarian
Quinoa Spinach Salad
Description
Quinoa Spinach Salad features quinoa toasted lightly to enhance its nuttiness, then cooked until fluffy. Fresh chopped spinach, juicy tomatoes, and sweet corn kernels are mixed into the cooled quinoa, providing contrasting textures and freshness. Crumbled feta cheese rounds out the flavor with a mild tang. The lemon dill dressing, composed of lemon juice, avocado oil, white wine vinegar, and mild seasonings, ties the ingredients together with a gentle citrus-herb harmony.
The combination of tender grains with crisp vegetables and salty cheese creates a balanced salad suitable for warm weather meals or as a nutrient-dense side. It can be served chilled to enhance its refreshing characteristics.
Dressing can be whisked or shaken in a jar to emulsify before pouring over the salad. Season the quinoa with salt and pepper after cooking to taste. Using fresh dill instead of dried is possible but adjust the quantity accordingly, as fresh herbs are less concentrated. Chilling the quinoa briefly before assembling helps keep the salad crisp.
Ingredients
- 1 cup quinoa dry
- 1.5 cups water
- salt to taste
- black pepper to taste
- 3 cups spinach chopped, fresh
- 1.5 cups tomato
- 1.5 cup corn (canned or steamed from frozen)
- 1/3-1/2 cup feta cheese crumbled
- ¼ cup green onion chopped
LEMON DILL DRESSING
- lemon juice of 1 large
- ¼ cup avocado oil
- ½ TBSP white wine vinegar
- ½ tsp salt sea salt
- ¼ tsp garlic powder
- ⅛ tsp black pepper
- ⅛ tsp dill dried
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, use this time to prep remaining ingredients.
- For the dressing, combine all the ingredients listed in a small bowl and whisk together or add all the ingredients to a lidded mason jar and shake well.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before serving.
- Add chopped spinach, corn, and tomatoes. Whisk/shake dressing once more then pour over salad. Mix well and serve room temperature or chilled. I love it the first day and even better the next!
Notes
- If fresh dill is available, use it instead of dried, increasing the amount to suit taste as fresh herbs have milder flavor.
- Chilling the cooked quinoa for 10-15 minutes before assembling helps maintain the salad's texture.
- Adjust salt and pepper to taste after cooking quinoa to enhance flavor.
- The lemon dill dressing can be made by whisking ingredients or shaking in a sealed jar for quick emulsification.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 306mg | 13% |
| Potassium | 427mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1895IU | 38% |
| Vitamin C | 14mg | 16% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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