Fresh quinoa spinach salad with lemon vinaigrette
Enjoy a refreshing quinoa spinach salad with a zesty lemon vinaigrette. This delicious and nutritious recipe features quinoa, fresh spinach, juicy tomato, crisp cucumber, sweet raisins, and a tangy lemon dressing. Perfect for a light lunch or a wholesome side dish!
- 12 May 2025
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 9 Ingredients
Enjoy a burst of freshness and nutrition with our Fresh Quinoa Spinach Salad with Lemon Vinaigrette. This delightful salad is packed with protein-rich quinoa, nutrient-dense spinach, crunchy cucumber, juicy tomato, sweet raisins, and a zesty lemon vinaigrette that ties it all together. Perfect for a light lunch or a refreshing side dish, this salad is not only delicious but also easy to make.
Ingredients:
Instructions:
- Rinse 1/2 cup of quinoa under cold water to remove any bitterness.
- In a medium saucepan, bring 1 cup of water to a boil.
- Add the rinsed quinoa to the boiling water.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the water.
- Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and let cool completely.
- While the quinoa is cooking, wash and dry the spinach. Roughly chop if the leaves are large.
- Dice the tomato into small cubes.
- Peel, if desired, and dice the cucumber into small cubes as well.
- In a large mixing bowl, combine the cooled quinoa, chopped spinach, diced tomato, diced cucumber, and 1/4 cup of raisins.
- In a small bowl or jar, whisk together 1.5 tablespoons of fresh lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1.5 tablespoons of olive oil until well blended.
- Pour the lemon vinaigrette over the quinoa and vegetable mixture.
- Toss everything gently to ensure the salad is evenly coated with the vinaigrette.
- Taste and adjust seasoning if necessary.
- Serve immediately or chill in the refrigerator for about 30 minutes for the flavors to meld.
Tips:
- Rinse the quinoa under cold water before cooking to remove its natural bitter coating called saponin.
- Cook the quinoa in vegetable broth instead of water for added flavor.
- Allow the quinoa to cool before adding it to the salad to prevent wilting the spinach.
- Feel free to customize the salad by adding your favorite vegetables or proteins like grilled chicken or chickpeas.
- Store the lemon vinaigrette separately and dress the salad just before serving to keep it fresh and crisp.
- Garnish with nuts or seeds, such as chopped almonds or sunflower seeds, for added texture and nutrition.
This Fresh Quinoa Spinach Salad with Lemon Vinaigrette is a vibrant and healthy dish that is quick to prepare and full of flavor. The combination of fresh vegetables, sweet raisins, and tangy dressing is sure to please any palate. Serve this salad as a main course or a side dish for a nutritious and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 7g | 18% |
| Sugar 30g | 29% |
| Fat | |
| Fat 22g | 27% |
| Saturated 3.18g | 11% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 50mg | 9% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 1.75mg | 11% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 51% |
| Vitamin E 2.52mg | 17% |
| Vitamin K 310ug | 259% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.42mg | 46% |
| Iron, Fe 3.11mg | 28% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 2.83ug | 5% |
| Sodium, Na 670mg | 45% |
| Zinc, Zn 1.65mg | 15% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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