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Spinach Quinoa Salad with Lemon Vinaigrette

By May 24, 2021November 12th, 2021Eats, Lifestyle
Quinoa Spinach Salad

I’m usually too busy through-out the day to make a healthy lunch for myself.  I’m more of a grab-n-go type of gal when it comes to lunches.  Unfortunately, most lunches that I go to grab aren’t as healthy as I’d like them to be, and does “coffee” count as lunch?  That’s why I absolutely love this salad: This spinach quinoa salad with lemon vinaigrette is both filling and healthy.  I’m able to prepare it, pop it in the fridge, and know it will provide me with delicious meals for the next couple of days.

This salad also makes for a great size dish.  To make the salad even heartier you can add extra sweet potato or even substitute the sweet potato for butternut squash.  The butternut squash version of this salad makes for a great side dish for Thanksgiving or Christmas dinner.

The lemon vinaigrette is easy and delicious as well.  It gives the spinach quinoa salad that extra zing and tang that I love.  It also goes great on additional green salads, so I like to make extra to keep in the fridge. Enjoy my recipe for this hearty and delicious spinach quinoa salad. I hope it will fill some of your lunch-time voids too.  If you like this healthy recipes be sure to also check out my recipe for Chunky Gazpacho.

Quinoa Salad

Quinoa Spinach Salad with Lemon Vinaigrette

Michelle Tucker
A hearty salad that is both filling and delicious.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Salad
Servings 6

Ingredients
  

  • 1 cup Quinoa
  • 2 cups Chopped Spinach
  • 1 Sweet Potato
  • 1 Avocado
  • 1 Cup Pecans
  • Lemon Vinaigrette Dressing

Lemon Vinaigrette Dressing

  • ¼ cup Fresh Lemon Juice
  • 1 ½ tsp Dijon Mustard
  • ¼ cup Olive Oil
  • 1 tsp Sugar
  • Salt and Pepper to taste

Instructions
 

  • Make the quinoa according to the directions on the package.
  • Heat oven to 375
  • While quinoa is cooking, peel and cube the sweet potato. Toss with salt, pepper and olive oil. Spread the sweet potato out onto the roasting pan and cook in the 375 degree oven for 10-15 minutes, or until easily pierced with a fork. Let cool
  • Wash and chop the spinach
  • Dice the Avocado
  • In a large bowl combine cooked quinoa, spinach, roasted sweet potato, pecans and avocado. Add the lemon vinaigrette and toss thoroughly. Add salt and pepper to taste. Serve or refrigerate.

Lemon Vinaigrette

Keyword Avocado, Quinoa, Spinach, Sweet Potato
Tried this recipe?Let us know how it was!

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