This quinoa salad recipe is so fresh and crunchy. The combination of almonds and the zesty ginger dressing adds flavor to every bite. It's the perfect choice for a light and healthy meal option.
This quinoa salad recipe has fresh ginger, spinach, almonds, and pomegranate arils. Each ingredient adds crunch and a unique flavor profile to the salad. The fresh spinach provides a refreshing and crisp texture, while the raw almonds offer a satisfying crunch. The pomegranate arils add a burst of sweetness and a pop of vibrant color to the dish.
These ingredients create a delightful combination of textures and flavors that make this quinoa salad a delicious and nutritious choice.
Have you ever tried making quinoa for breakfast? Try my quinoa breakfast bowl with blueberries and almonds or my savory quinoa breakfast bowl with asparagus.
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Spinach Quinoa Salad Ingredients
- Quinoa. You'll need cooked and cooled quinoa. 1 day old quinoa is best.
- Spinach. Fresh, small, spinach leaves left whole. If you have large spinach leaves, give the leaves a rough chop.
- Almonds. Use raw, unsalted almonds.
- Avocado. For a creamy texture and healthy fats.
- Lemon. Lemon will add acidity and a zesty touch to the dressing. The zest will reinforce the lemon flavor.
- Ginger. Use freshly grated ginger.
- Pomegranate arils. Pomegranate will add a natural sweetness and crunch to the quinoa salad.
- Cucumber. If you use an English or Persian cucumber, there's no need to peel the skin. Peel an American cucumber, if using, and discard the large seeds.
- Olive oil. Olive oil will add a nice buttery taste to the quinoa dressing.
See the recipe card for quantities.
Instructions to Make Quinoa Salad
Add the zest and juice of the lemon, ginger, salt, pepper, and olive oil to a mixing bowl.
Whisk to combine all ingredients.
In a large mixing bowl, add the quinoa, spinach, cucumber, and dressing. Toss to combine ingredients.
Add the pomegranate arils. Toss to combine.
Transfer the quinoa salad to a serving bowl. Top with sliced avocado, and chopped almonds. Optional: more pomegranate arils and sliced cucumber.
Helpful tip: It's a good idea to cook the quinoa ahead of time. This will ensure that the quinoa is fluffy, less moist, and nicely chilled.
Substitutions
Here are a few substitutions if you are nut-free or searching for more protein.
- Nuts - instead of almonds use sunflower seeds or hemp seeds.
- Protein - add grilled chicken or steak for additional protein.
- Vegetarian - keep the almonds and add grilled halloumi cheese.
Whether you're a vegetarian, vegan, or meat eater, this healthy quinoa salad recipe offers plenty of opportunity for personalization.
Quinoa Salad Recipe Variations
Here are more ways to elevate the recipes even further.
- Spicy - add a pinch of cayenne pepper to the ginger dressing for heat.
- Garlicky - add a clove of fresh chopped garlic to make the dressing more flavorful and aromatic.
- Bulk up the salad- add grilled salmon, chicken, or steak (chickpeas for vegan).
See this breakfast version on my website!
Storage
Store the quinoa salad in a container with a lid and place it in the fridge for 2-3 days. Slice the fresh avocado right before serving.
FAQ
To make fluffy quinoa, combine it with broth or water in a saucepan. Boil, reduce heat, cover, and simmer for 15-20 minutes. Fluff with a fork, then let sit for an additional 10 minutes off heat. Place the cooked and cooled quinoa in the fridge for at least 6 hours before using it for a salad.
This recipe contains the correct amount of dressing to ensure a fluffy and lovely quinoa salad, avoiding a mushy texture.
QUINOA SALAD RECIPE
This quinoa salad recipe with a crunchy mix of almonds, spinach, and healthy zesty ginger dressing is a great meal for lunch or dinner.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Salad
- Cuisine: American
Ingredients
Simple Ginger Dressing
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tablespoon freshly grated ginger
- ¾ teaspoon sea salt
- ½ teaspoon coarse black pepper
Grains and Seeds
- 3 cups cooked and cooled quinoa
Fresh Produce
- 2 cups fresh baby spinach
- 1 medium English cucumber sliced into fourths, thin-sliced
- 1 large pomegranate, divided (majority in the salad, save a handful for garnish)
- ¼ cup almonds, raw, unsalted
- 1 large avocado
Instructions
Simple Ginger Dressing
- In a small mixing bowl, add the lemon zest, lemon juice, olive oil, ginger, salt and pepper. Whisk until fully incorporated.
Build the Salad
- In a large bowl, add the quinoa, spinach, cucumbers, and ginger dressing. Mix and toss generously to fully coat the ingredients.
- Add the pomegranate arils. Toss gently to combine ingredients
Serve
- Serve quinoa salad with a garnish of chopped almonds, fresh sliced avocado, and pomegranate arils.
Notes
Recipe adapted by Food Swings, Jessica Seinfeld
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