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

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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.
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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.
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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.
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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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Quinoa Salad With Lemon-Cream Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions