This vegan Quinoa Spinach Salad is super easy and filling. Quinoa and hummus give it added protein while tomatoes give it a fresh flavor.
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Why you will love this recipe
- Easy Recipe: This simple Quinoa Spinach Salad comes together easily in minutes with just a handful of ingredients and is easy to make.
- Taste: Crisp freshness of spinach and tomatoes, with the hearty flavor of quinoa along with the garlicky nutty tang from the hummus gives you the perfect lunch or snack, you could also add it as a side dish with dinner.
- Vegan: This is a vegan Spinach Quinoa Salad recipe, it's a filling lunch that's very satisfying and delicious.
- Warm or Cool: This can be enjoyed both ways, as a warm Quinoa Spinach Salad right away once the quinoa has cooked, or refrigerate the quinoa and serve another time (with in 2-3 days).
For more easy salad recipes, check out my Roasted Vegetable Quinoa Salad, Pear Almond Salad, Spiralized Cucumber Strawberry Noodle Salad, and Cucumber Noodle Blueberry Salad next.
Ingredients
For instructions and quantities to make this Quinoa Spinach Salad be sure to check out the recipe card below.
- Quinoa: I love tri color quinoa but any quinoa will work fine. I also like to soak my quinoa for a few hours or overnight to remove some physic acid but that's optional.
- Cherry Tomatoes: Tomatoes give a nice sweet and fresh component to this quinoa salad.
- Spinach: Spinach is a great green for this salad giving it extra nutrients but a spring mix would work also.
- Olive Oil: Helps to soften up the spinach leaves in this quinoa spinach salad.
- Garlic Hummus: So much added flavor, I like garlic but if you prefer roasted red pepper or another flavor that will work also.
Variations
- Switch it up: If your not a fan of spinach, feel free to change it to any greens you like such as, kale, lettuce, romaine lettuce, butterhead lettuce, or arugula.
- Add Toppings: You can add toppings if you like crunchy add your favorite nuts like pecans, sunflower seeds or walnuts. Dried fruits like dried cranberries or raisins, even fresh fruit if you like apples will also taste great.
- Wrap it up: Grab a vegan wrap, spread the hummus over the wrap, than layer the spinach on and drizzle the olive oil all over the spinach, sprinkle the cooked quinoa and tomato's all over than you've got a Quinoa Spinach Salad you can roll up.
How to make this Quinoa Spinach Salad
Prep:
- Wash and slice the cherry tomatoes. (See notes if you don't like them raw)
- Finely chop the spinach if desired, not necessary but it makes it a little easier to eat.
- Scoop hummus into a small bowl add the olive oil stir and then thin with water until desired consistency.
Step 1: Rinse quinoa and cook quinoa according to package directions. ½ cup dry quinoa makes about 1 cup cooked quinoa.
Quinoa cooked.
Step 2: Assemble, place spinach in a bowl and drizzle olive oil to coat the leaves.
Step 3: Then layer on the cooked quinoa.
Step 4: Then layer on cherry tomatoes, and drizzle the garlic hummus dressing on top. Sprinkle with salt and ground black pepper to taste.
Expert Tips
- Save time meal prep: You can easily make the quinoa salad ahead of time and store it in the fridge for up to 2-3 days in a sealed container.
- Serving: This salad is great for lunch, as a snack or added as a side with dinner. You. can also can pair this Quinoa Spinach Salad with a sandwich such as this Chickpea Tuna Salad Sandwich, or this Avocado Tomato Sandwich.
Recipe FAQs
Vegetables broccoli, squash, zucchini and spinach and fruits like dried cranberries or fresh apples, strawberries or blueberries.
You can serve quinoa warm, hot or cold depending on the recipe you add it to. Quinoa is delicious warm or cold in a salad, it can also be served hot in a main dinner dish.
As with all foods moderation is the best, but generally one cup of cooked quinoa each day works for most individuals, as long as there are no allergies and you're not experiencing any stomach aches or other health issues.
It's not necessary to soak quinoa before cooking, however, doing so is believed to improve digestion by removing some of the naturally occurring phytic acid. It's up to you whether or not you want to soak your quinoa.
More Easy Salad Recipes
Quinoa Spinach Salad
Ingredients
- ½ cup Quinoa (rinsed + cooked according to package)
- ½ cup cherry tomatoes
- 3 cups baby spinach (or baby kale)
DRESSING:
- 1 teaspoon extra virgin olive oil
- 2 tablespoons garlic hummus
- 1 pinch of salt
- 1 pinch of pepper
- water (to thin)
Instructions
- Rinse quinoa and cook quinoa according to package directions. ½ cup dry quinoa makes about 1 cup cooked quinoa.
- Wash and slice the cherry tomatoes. (See notes if you don't like them raw)
- Finely chop the spinach if desired, not necessary but it makes it a little easier to eat.
- Scoop hummus into a small bowl add the olive oil stir and then thin with water until desired consistency.
- Assemble, place spinach in a bowl and drizzle olive oil to coat the leaves. Then layer on the cooked quinoa, cherry tomatoes, and drizzle the garlic hummus dressing on top. Sprinkle with salt and ground black pepper to taste.
- Serve immediately or store in the fridge for 2-3 days without the dressing added until ready to eat. This makes a great meal prep recipe.
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