Fresh quinoa spinach salad with lemon vinaigrette
This Fresh Quinoa Spinach Salad features protein-rich quinoa, crunchy cucumber, juicy tomato, and sweet raisins, dressed in a zesty lemon vinaigrette. It's a light, nutritious option perfect for lunch or as a side dish.
Cook time 10 min
Prep time 5 min
Ingredients:
1/2 cup quinoa2 cups spinach
1 tomato
1/2 cup cucumber
1/4 cup raisins
1.50 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1.50 tbsp olive oil
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.
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.
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.
Fresh quinoa spinach salad with lemon vinaigrette FAQ:
Quinoa should be cooked for about 15 minutes once added to boiling water. After cooking, let it sit covered for an additional 5 minutes before fluffing.
Yes, you can prepare this salad ahead of time. It's best to chill it in the refrigerator for about 30 minutes. However, for optimal freshness, add the vinaigrette just before serving.
You can substitute raisins with dried cranberries, chopped nuts, or diced apples, depending on your taste preference.
Leftover quinoa spinach salad can be stored in the refrigerator for up to 2 days. Keep it in an airtight container to maintain freshness.
To make the salad more hearty, consider adding protein sources like chickpeas, grilled chicken, or feta cheese. You can also include other vegetables such as bell peppers or avocado.
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.
Nutrition per serving
1 ServingsCalories 260kcal
Protein 8g
Carbohydrates 60g
Fiber 7g
Sugar 30g
Fat 22g
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