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Quinoa & Spinach Salad

Quinoa adds a great texture to this light tasting salad.


Quinoa & Spinach Salad
5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Quinoa adds a great texture to this light tasting salad.
  • ¾ cup quinoa, cooked and cooled
  • Bag of baby spinach
  • 2 beets, cooked* and sliced or quartered
  • 3 oz goat cheese, crumbled (optional)
  • ½ cup toasted walnuts, pecans, or pepitas (optional)
  • ¼ red onion, thinly sliced
  1. Boil quinoa in 2 cups of salted water until tender, about 12 minutes. Drain, and spread out on a baking sheet to cool.
  2. Toss spinach with dressing of choice divide among 4 bowls.
  3. Divide remaining ingredients up into each bowl.
For a quicker version use pickled beets. Rinse well, slice and sauté with a bit of olive oil and salt and pepper.



4 Responses to Quinoa & Spinach Salad

  1. Phyllis May 23, 2014 at 9:23 am #

    I am looking very forward to serving this healthy salad.

  2. Phyllis May 23, 2014 at 9:26 am #

    There is no doubt that my family will enjoy this salad.

  3. Ada Alvarez May 23, 2014 at 12:01 pm #

    would it matter if you leave out the beets…i love them but husband does not….also can you use other cheeses…..thanks….ada

    • Marla Hingley
      Marla Hingley May 23, 2014 at 7:23 pm #

      That’s the great thing about salads, you can add/omit/substitute anything you like! Instead of beets, you could try blackberries or marinated artichokes. Other cheeses you could try are feta or brie.

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