Spinach Quinoa Salad with Feta and Lemon Vinaigrette

Lunch is ALWAYS one of those meals that stump us! How many times have you found yourself eating the same boring salad over and over again?

When I'm not munching on tuna salad with Greek yogurt or buffalo lettuce wraps for lunch, this spinach quinoa salad is it! Fruit salad is also one of our favorite light & refreshing sides.

P.S. If you like using quinoa, check out this power bowl and add that to your list of healthy lunch ideas!

Why This Recipe Works

• A power salad - filling and full of protein.
• Healthy side dish with lots of nutrients and antioxidants, just like watermelon salad with feta.
• Gluten-free and vegetarian.
• It can be made dairy free and vegan.
• Easy for meal prep.
• Cook once and get a week of healthy lunches.
• Eat it warm or cold, just like this pesto orzo salad.
• Customizable! Use up pantry ingredients and your favorite veggies.
• Easy to double for a crowd or party.
• Tastes even better than the store-bought version from Costco or Trader Joe's.
• Try these other healthy cold lunch ideas!

Lemon Dijon Vinaigrette Ingredients

Balsamic vinegar, red wine vinegar, or champagne vinegar along with lemon juice all provide a bright, acidic flavor.

Olive oil provides a fresh flavor of herbs and fruit.

Dijon mustard provides a sharp mustard flavor with hints of white wine.

Salad Ingredients

Quinoa is nutrient-dense power grain full of protein and other nutritional benefits.

Chopped fresh baby spinach, kale, or arugula gives this spinach quinoa salad even more bulk and fiber.

Chopped almonds provide salt and crunch. Toasted cashews or walnuts also work.

Fresh veggies like tomatoes and cucumber give this salad a deliciously light and fresh flavor.

Bell peppers, sun-dried tomatoes, olives, beets, and onions also taste great.

Feta, parmesan, or goat cheese are great options for cheese in this salad.

Chickpeas give this plant-based salad even more protein, and you could add in salmon, yogurt marinated chicken, shrimp, sliced chicken breast, or tuna for even more protein.

Vinaigrette Instructions

Make the vinaigrette by adding olive oil, balsamic vinegar, and Dijon mustard to a Mason jar. Add in salt, pepper, and lemon juice and shake until well incorporated.

Salad Instructions

Combine cooked quinoa, spinach, cherry tomatoes, cucumbers, feta, chickpeas, herbs, and any other mix-ins along with ¼ cup of dressing. Mix until well coated and serve warm or refrigerate and serve cold.

I also added some chopped basil and dill for extra freshness.

Customization Ideas

Substitute quinoa for other cooked grains like lentils, farro, brown rice, plant-based pasta, kale, or arugula for spinach.

Add in chopped avocado or goat cheese for an additional source of healthy fat.

Wilt the greens for a warm quinoa salad or try different flavors like adding in pesto or using Greek flavors like lemon and oregano.

For a quinoa fruit salad, add in fresh strawberries, blueberries, cranberries, or apples, or try this spinach salad with goat cheese and strawberries!

Expert Tips

Make ahead: Spinach quinoa salad can be made ahead and refreshed with additional dressing if needed when servings.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Use microwave quinoa or pre-cooked quinoa to save time. I used this instant pot quinoa recipe by A Mindful Mom.

FAQs