Red quinoa salad with spinach

Darci Juris


Delicious, healthy alternative to your daily meal, with added protein from the quinoa. Pump it up further with more protein by adding fish or chicken as well.


☆☆☆☆☆ 0 votes

6-8 small bowls
30 Min
15 Min
Stove Top


  • 1 1/2 c
    red quinoa, rinsed and drained
  • 1/2 c
    sliced almonds
  • 1 bunch
    spinach leaves, no stems
  • 1 can(s)
    navy beans
  • 1
    cucumber, seeded and cut into chunks
  • 1/2 c
    dried cranberries
  • 1/2 small
    red onion, chopped
  • 1/4 c
    feta cheese, crumbled
  • 1 Tbsp
    olive oil

  • 1 small
    container of plain greek yogurt
  • 6 Tbsp
    olive oil
  • 1/2 large
    lemon, juice and zest
  • 2 Tbsp
    apple cider vinegar
  • 1 tsp
    dijon mustard
  • 1 Tbsp
  • 1 clove
    garlic, minced
  • 1/2 tsp
    salt and pepper

How to Make Red quinoa salad with spinach


  1. Preheat oven to 350 degrees F.
  2. Spread almonds on a cookie sheet and toast for about 5 minutes, until golden brown. Set aside to cool.
  3. Cook quinoa according to package directions (I use half water and half vegetable broth for better flavor). Let cool.
  4. While quinoa is cooking, in a frying pan, over medium heat, add butter or olive oil, and onions. Cook for about 3 minutes. Add spinach and cook for another few minutes until the spinach is just wilted (not too much). Remove and transfer to a large bowl.
  5. Once quinoa is cooked and cooled, add to large bowl above.
  6. Add almonds, cucumbers, cranberries, beans and feta cheese as well.
  7. For the dressing, in a small bowl, combine all ingredients until well blended.
  8. Pour dressing over quinoa mixture, and gently toss to blend and coat.
  9. Chill salad for at least 15 minutes before serving.

Printable Recipe Card

About Red quinoa salad with spinach

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Spanish
Other Tag: Healthy

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