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.





  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.

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