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Quinoa & Spinach Salad
Marla Hingley
Quinoa adds a great texture to this light tasting salad.
5
from 1 vote
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Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Servings
4
Ingredients
1x
2x
3x
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
Dressing
Dijon Vinaigrette
or
Sweet Basil Vinaigrette
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.
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