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Technically this Spinach Quinoa Salad is a springtime recipe, but I’ve been making it almost weekly since I found the recipe in one of my new cookbooks, Salad as a Meal by Patricia Wells.
Why You’ll Love This Spinach Quinoa Salad
First and foremost, quinoa is a nutritional powerhouse. It’s a complete protein and a great source of fiber, which makes it an ideal base for balanced meals. Additionally, this salad is incredibly easy to prepare, keeps well in the fridge for several days, and can be served in a variety of ways. Whether you’re meal-prepping for the week or bringing a dish to a potluck, it’s always a crowd-pleaser.
I’m constantly wanting to try new recipes using quinoa. It’s such a healthy thing to eat. It’s not an actual grain, but a pseudo-cereal. It’s full of protein and fiber. This is one of the perfect ways to eat it, I love taking his salad to potlucks and family parties because everyone loves it. The original recipe calls for a heavier, lemon-chive dressing made with cream. I have changed it up to make it lighter for a hot summer day. Eat it alone or with grilled veggies, fish, poultry, or meats. It keeps great in the fridge for several days.
The fresh parsley adds a bright, herbal note, but feel free to swap in seasonal herbs like mint, oregano, or basil—especially if you’re sourcing ingredients from your garden or local farmers market. And then thinly slicing the spinach into chiffonade ensures a perfect bite every time.
Enjoy this vibrant and wholesome Spinach Quinoa Salad as a light lunch, a refreshing side, or even as a satisfying vegetarian main course. Whether served warm or chilled, it’s a dish you’ll come back to again and again.
Spinach Quinoa Salad with Parsley and Spring Onions
slightly adapted from Salad as a Meal by Patricia Wells *Originally posted 8/3/11
