Recipe Quinoa Spinach Salad

Recipe Quinoa Spinach Salad
Save Recipe

This spinach quinoa salad abounds with cucumber, red bell pepper, avocado, onion, and other nutritious ingredients. In addition to being an excellent source of protein, spinach provides a wealth of antioxidants.


  • Water, 2/3 cup quinoa, and 1/3 cup
  • About 5 cups of baby spinach
  • Diced avocado from a pitted avocado
  • 3/4 cup cucumbers, chopped
  • Strips of red bell pepper, about half a cup
  • Red onion sliced into thirds
  • Feta cheese crumbles may be substituted.

For Seasoning:

  • Olive oil in the amount of 1/4 cup
  • Juice 2 teaspoons fresh lemons
  • Mustard Dijon, one and a half teaspoons
  • 0.5 teaspoons of sea salt
  • Black pepper crushed to a fine powder


  1. In a saucepan, bring 1 1/3 cups of water and the quinoa to a boil. Reduce the heat to medium-low, cover the pan, and cook the quinoa for 15 to 20 minutes, or until it is soft and the liquid has been absorbed. Cool.
  2. Before serving, quinoa, avocado, cucumber, red onion, and feta cheese may be added to the spinach.
  3. Olive oil, lemon juice, Dijon mustard, sea salt, and black pepper are all combined in a bowl for flavour. Just before serving, drizzle or mix the salad with the dressing.


  • If you prefer a warm spinach salad, add the spinach to the quinoa in the final five minutes of cooking.
  • All recipes inspired it. Instead of kale, I used spinach.


Keywords: quinoa salad recipe, quinoa salad recipes taste, quinoa salad recipe vegetarian, quinoa salad recipe ingredients