Quinoa Salad With Lemon-Cream Spinach Recipe

Name: Quinoa Salad With Lemon-Cream Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups quinoa; 3 cups vegetable or chicken stock, or water; 2 bay leaves; 1/2 teaspoon salt, more to taste (depending on the saltiness of the broth); 3 tablespoon fresh lemon juice, divided; 2 cups loosely packed parsley leaves, chopped; 2 tablespoons olive oil; 3 scallions, white part only, cut into thin rings; 5 ounces fresh spinach, cut into chiffonade; 1 cup light cream (or half-and-half); 1/3 cup minced fresh chives; Zest of 1 lemon

Servings: persons

1 1/2 cups quinoa
3 cups vegetable or chicken stock, or water
2 bay leaves
1/2 teaspoon salt, more to taste (depending on the saltiness of the broth)
3 tablespoon fresh lemon juice, divided
2 cups loosely packed parsley leaves, chopped
2 tablespoons olive oil
3 scallions, white part only, cut into thin rings
5 ounces fresh spinach, cut into chiffonade
1 cup light cream (or half-and-half)
1/3 cup minced fresh chives
Zest of 1 lemon

1
1
2
Bring stock to boil in a large saucepan over high heat. Meanwhile, in a large dry skillet, toast quinoa over medium heat until it begins to pop and becomes aromatic. Add quinoa to stock along with bay leaves and salt, bring back to a boil, then simmer until liquid is absorbed and quinoa is tender, 20-30 minutes.
3
2
4
In the meantime, combine parsley, olive oil, and 1 tablespoon of the lemon juice in a small food processor. Process until parsley is finely chopped.
5
3
6
Combine remaining lemon juice with light cream, chives, and lemon zest. Season to taste with salt and toss with the spinach in a large serving bowl.
7
4
8
Toss cooked quinoa with the parsley vinaigrette and scallions. Toss gently with the spinach and serve.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups quinoa, 3 cups vegetable or chicken stock, or water, 2 bay leaves, 1/2 teaspoon salt, more to taste (depending on the saltiness of the broth), and more.

Yes, Quinoa Salad With Lemon-Cream Spinach falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Salad With Lemon-Cream Spinach

How did you like this recipe?

Frequently Asked Questions