Spinach And Quinoa Salad Recipe

Name: Spinach And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Uncooked Quinoa; 1/2 cups Water; 2 cups Baby Spinach; 2 Tablespoons Dried Cranberries; 3 Tablespoons Crumbled Goat Cheese; 2 teaspoons Balsamic Vinegar; 1 Tablespoon Olive Oil; 1/2 teaspoons Honey; 1 pinch Salt; 1 pinch Fresh Ground Pepper

Servings: persons

1/4 cups Uncooked Quinoa
1/2 cups Water
2 cups Baby Spinach
2 Tablespoons Dried Cranberries
3 Tablespoons Crumbled Goat Cheese
2 teaspoons Balsamic Vinegar
1 Tablespoon Olive Oil
1/2 teaspoons Honey
1 pinch Salt
1 pinch Fresh Ground Pepper

1
If not using pre-rinsed quinoa, place in a fine mesh strainer and run under cold water for a minute or two to wash away the saponin (or else the quinoa will taste bitter). Add rinsed quinoa and 1/2 cup of water to a small sauce pan and simmer over medium heat until water is absorbed (10-15 minutes). There will be little spirals and the quinoa will look semi-translucent.
2
While your quinoa is cooking, go ahead and throw the goat cheese and cranberries onto the spinach.
3
To make the dressing, combine vinegar, olive oil, honey, salt and pepper in a small bowl and whisk to combine.
4
When quinoa is finished cooking, spoon over salad, and dress as desired with balsamic vinaigrette.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/4 cups Uncooked Quinoa, 1/2 cups Water, 2 cups Baby Spinach, 2 Tablespoons Dried Cranberries, and more.

Yes, Spinach And Quinoa Salad 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.

Spinach And Quinoa Salad

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