Quinoa & Spinach Salad

Quinoa adds a great texture to this light tasting salad.



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



  • 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


  • 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.


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!



See also
Basil Vinaigrette

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  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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