There’s nothing quite like a bag of spinach you forgot about and need to use today. Little does it know, you just found this recipe and are about to give spinach new life! This spinach quinoa salad uses all standard kitchen ingredients (or what you have on hand) to create a salad packed with textures, nutrients, and color. Topped with a honey balsamic dressing and mixed with feta cheese, it’s a celebration of complimentary flavors and is ready in less than 30 minutes.
here’s what you’ll need
Quinoa: For this recipe, you can use any color of quinoa. White will have a less intense flavor, while black and red will be a bit nuttier. Spinach: I’m a big fan of spinach, the powerhouse leafy green, but you could also use a bag of mixed greens. Toppings: Soft-boiled eggs, feta cheese, avocado, and bell pepper make this salad anything but boring. You can add your favorite Mediterranean ingredients here (like olives, banana peppers, cherry tomatoes, or cucumber) or use hard-boiled eggs. Balsamic Vinaigrette: We’re going with a classic balsamic vinaigrette today, but you can play around with flavors (like with a blueberry balsamic vinaigrette.) This is just a combination of extra virgin olive oil, balsamic vinegar, honey, and minced fresh garlic.
Let’s make it
go vegan with these swaps
If you want to keep this salad vegan, simply omit the egg, swap the feta for vegan feta, and swap the honey for maple syrup. Sometimes, vegan feta can taste rather different, so I’ll often use vegan parmesan or just swap it for something like cashews and extra avocado.
How to serve this quinoa salad
Mediterranean Stuffed Sweet Potatoes: Amp up this salad and turn it into a hearty dinner with sweet potatoes. Crispy Sauteed Eggplant: This adds a lovely textural component and takes this from salad to a cozy grain bowl! Air Fryer Chickpeas: These add protein and are easy to pop in the air fryer while you make the eggs and quinoa.
