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Salads

Spinach, Quinoa & Sun-Dried Tomato Salad

TIME

25 minutes

DIFFICULTY

Easy

SERVINGS

4

CALORIES

291 kcal

CARBS

33 g

PROTEIN

9 g

FAT

15 g

Z Spinach, Quinoa & Sun-Dried Tomato Salad

About this recipe

This Mediterranean-inspired salad combines fluffy quinoa and fresh spinach with chewy sun-dried tomatoes and toasted almonds. A bright lemon, garlic, and Dijon dressing ties the savory, tangy, and nutty flavors together. Serve it as a side salad or add a protein to make it a meal.

WHY YOU’LL LOVE IT

Fluffy quinoa and toasted almonds bring satisfying texture to every bite. Sun-dried tomatoes add savory sweetness, balanced by a bright lemon dressing. It’s easy to prepare and works as a make-ahead lunch or a colorful side.

Ingredients

  • 1 cup uncooked quinoa, rinsed (about 6 oz / 170 g)
  • 2 cups water (16 fl oz / 475 ml)
  • ⅓ cup oil-packed sun-dried tomatoes, drained and chopped (about 1.3 oz / 37 g)
  • 2 cups roughly chopped baby spinach (about 2 oz / 60 g)
  • ⅓ cup sliced almonds (about 1.1 oz / 31 g)
  • ¼ tsp olive oil (about 1 ml), for toasting the almonds
  • 2 tbsp extra-virgin olive oil (1 fl oz / 30 ml), for the dressing
  • 2 tbsp fresh lemon juice (1 fl oz / 30 ml)
  • 2 garlic cloves, minced (about 0.2 oz / 6 g)
  • 1 tsp Dijon mustard (about 0.2 oz / 5 g)
  • ½ tsp salt, plus more to taste (about ⅒ oz / 3 g)
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste

Preparation

  1. Rinse the quinoa in a fine-mesh strainer and drain it well. Combine it with the water in a medium saucepan and bring to a boil.
  2. Reduce the heat to maintain a gentle simmer. Cook uncovered for about 15 minutes, until the quinoa has absorbed the water. Remove from the heat, cover, and let it rest for 5 minutes.
  3. While the quinoa cooks, whisk together the dressing: 2 tablespoons olive oil, lemon juice, garlic, Dijon mustard, salt, and red pepper flakes. Season with black pepper.
  4. Warm the ¼ teaspoon olive oil in a small skillet over medium heat. Add the almonds and toast, stirring often, until golden and fragrant. Transfer them to a serving bowl to cool.
  5. Fluff the quinoa with a fork and add it to the bowl with the almonds. Pour the dressing over the warm quinoa and toss to combine.
  6. Add the sun-dried tomatoes. Let the quinoa cool for a few minutes, then fold in the spinach so it softens slightly without wilting completely.
  7. Taste and adjust the salt and pepper. Serve warm or at room temperature.

Tips

Keep an eye on the almonds; they can go from toasted to burnt quickly.
Let the quinoa cool briefly before adding the spinach to keep the leaves fresh.
For a nut-free version, replace the almonds with pepitas.

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