Spinach Quinoa Feta Salad
A fresh and flavorful salad that’s perfect for healthy lunches, summer picnics, or light dinners – Spinach Quinoa Salad with Feta and Lemon Vinaigrette is a vibrant, nutrient-packed dish that comes together quickly with simple ingredients.
Servings 4
Calories 310kcal
Cost $8 – $10
Ingredients
For the Salad
- 1 cup uncooked quinoa or 3 cups cooked
- 4 cups fresh baby spinach roughly chopped
- 1 cup cherry tomatoes halved
- ⅓ cup red onion thinly sliced
- ½ cucumber diced
- ¼ cup fresh parsley or dill chopped (optional)
- ½ cup crumbled feta cheese
- Salt and pepper to taste
For the Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ½ tsp honey or maple syrup
- Salt and freshly ground pepper to taste
Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water. In a saucepan, combine with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes, until water is absorbed. Let it cool.
- Prepare the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper. Taste and adjust seasoning.
- Assemble the Salad: In a large salad bowl, combine cooled quinoa, chopped spinach, cherry tomatoes, red onion, cucumber, and herbs. Drizzle with vinaigrette and toss to coat evenly.
- Add Feta and Serve: Gently fold in the crumbled feta cheese. Serve immediately or chill in the fridge for 15–20 minutes to let the flavors meld.
Notes
- Cool Quinoa Before Mixing – This prevents wilting the spinach and keeps the salad crisp.
- Massage the Spinach – If using mature spinach, gently massage it for a few seconds to improve texture.
- Use Fresh Lemon Juice – Bottled juice won’t deliver the same bright flavor.
- Make It Ahead – Prepare the quinoa and dressing in advance for even quicker assembly.