Quinoa adds a great texture to this light tasting salad.

QuinoaSpinachSalad1

QuinoaSpinachSalad1

Quinoa & Spinach Salad

Marla Hingley
Quinoa adds a great texture to this light tasting salad.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

Salad

  • 3/4 cup quinoa cooked and cooled
  • Bag of baby spinach
  • 2 beets cooked* and sliced or quartered
  • 3 oz goat cheese crumbled (optional)
  • 1/2 cup toasted walnuts pecans, or pepitas (optional)
  • 1/4 red onion thinly sliced

Instructions
 

  • Boil quinoa in 2 cups of salted water until tender, about 12 minutes. Drain, and spread out on a baking sheet to cool.
  • Toss spinach with dressing of choice divide among 4 bowls.
  • Divide remaining ingredients up into each bowl.

Notes

For a quicker version use pickled beets. Rinse well, slice and sauté with a bit of olive oil and salt and pepper.
Tried this recipe?Let us know how it was!

 

 

Similar Posts

4 Comments

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

  2. 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.

Leave a Reply

Your email address will not be published.

Recipe Rating