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Quinoa Spinach Salad
5 from 39 votes

Quinoa Spinach Salad

Quinoa Spinach Salad combines fluffy, toasted quinoa with fresh spinach, tomatoes, corn, and crumbled feta for a textured and flavorful cold salad. A lemon dill dressing made from fresh lemon juice, avocado oil, and dried dill adds brightness and a subtle herbaceous note. This salad is a good choice for a light, nutritious meal or side dish.

Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
Servings: 6 servings
Calories: 257 kcal
Course: Side Dish, Salad
Cuisine: American, Vegetarian

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

    Cup of Yum
  1. 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.
  2. While the quinoa cooks, use this time to prep remaining ingredients.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 257

% 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.