Spinach and Quinoa Salad
A quick, nutrient-dense salad featuring protein-rich quinoa, fresh spinach, and sweet-tart dried cherries, all tossed in a bright lemony yogurt dressing.
Ingredients
Main Ingredients
- 2 cups cooked quinoa About 1 cup dry, cooled
- 2 cups fresh spinach leaves Packed
- 1 cup dried tart cherries
- 1.5 cups cucumber Diced (English or Persian cucumber is great)
- 1 can (15 oz.) chickpeas Drained and rinsed
- 1/2 cup red onion Thinly sliced
- 1/2 cup sliced almonds Toasted if desired
- 1/2 teaspoon kosher salt Adjust to taste
- 1/4 teaspoon black pepper
- 1/3 cup plain yogurt Greek yogurt adds creaminess
- 3 tablespoons olive oil For dressing
- 3 tablespoons fresh lemon juice About 1 lemon
- 1 clove garlic Minced
Instructions
Preparation
- If you don’t have cooked quinoa, rinse 1 cup dry quinoa under cold water, combine with 2 cups water in a saucepan, bring to a simmer, cover and cook for 15 minutes, then fluff and cool.
- Drain and rinse the chickpeas. For a softer salad, use them straight. For extra texture, heat 1–2 tablespoons olive oil in a skillet, add chickpeas and cook for 6–8 minutes until slightly golden.
- Dice cucumber, thinly slice red onion, and roughly chop spinach if leaves are large.
Making Dressing and Assembling Salad
- Whisk together yogurt, 3 tbsp olive oil, 3 tbsp fresh lemon juice, minced garlic, 1/4 tsp pepper, and 1/4 tsp kosher salt. Taste and adjust.
- In a large bowl, combine cooked quinoa, spinach, dried cherries, cucumber, red onion, chickpeas, and sliced almonds. Drizzle dressing over and toss gently until combined.
- Let sit for 10–15 minutes for flavors to meld, or refrigerate and serve chilled.
Notes
For substitutions: use cooked farro or brown rice instead of quinoa; swap dried cranberries or golden raisins for cherries. Use dairy-free yogurt for a vegan dressing.