Quinoa Spinach Salad Recipes

QUINOA, SPINACH AND MUSHROOM SALAD

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
• Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.

QUINOA WILTED SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS

Steps:

• Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
• Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
• In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.

SPINACH, TOMATO, AND FETA QUINOA SALAD

Steps:

• Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
• Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
• Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

QUINOA AND SPINACH SALAD

Steps:

• Cook quinoa according to directions, let cool.
• Chop the spinach.
• Peel the lemon and chop the lemon into small pieces.
• Mix spinach with quinoa and lemon pieces.
• Mix lemon juice and olive oil to make a vinaigrette.
• Add vinaigrette and poppy seeds to spinach, quinoa and lemon pieces.
• Salt and pepper to taste.

QUINOA, FETA & SPINACH SALAD

Steps:

• Cook the quinoa according to pack instructions.
• Drain well then toss with the oil, vinegar, garlic and cumin while still warm and season.
• Toss through the rest of the ingredients and serve.

WARM QUINOA, SPINACH, AND SHIITAKE SALAD

Steps:

• Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
• Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
• Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

STRAWBERRY-QUINOA SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until water is absorbed. Remove from heat; fluff with a fork. Cool slightly., In a large bowl, combine spinach, strawberries, walnuts and quinoa. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese and pepper.

QUINOA AND SPINACH PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
• Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
• Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.