Spinach and Quinoa Salad
A hearty bowl of fluffy quinoa, tender spinach, tart dried cherries, and sautéed chickpeas with a tangy yogurt-lemon dressing, perfect for a light dinner or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked quinoa About 2/3 cup dry quinoa yields ~2 cups cooked
- 2 cups fresh spinach leaves Packed
- 1 cup dried tart cherries
- 1.5 cups cucumber, diced (English or Persian cucumber works great)
- 1 15 oz can chickpeas Drained and well rinsed
- 0.5 cups red onion, diced Soak briefly in cold water for milder flavor
- 0.5 cup sliced almonds or pumpkin seeds Toasted
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- Olive oil (for sautéing chickpeas; about 1–2 tbsp)
Dressing
- 1/3 cup plain yogurt Use dairy or unsweetened plant yogurt for vegan
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced (or 1/2 teaspoon garlic paste)
Instructions
Cook the quinoa
- Rinse 2/3 cup dry quinoa under cold water. Combine with 1 1/3 cups water in a small pot. Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
Make the dressing
- Whisk together 1/3 cup plain yogurt, 3 tablespoons olive oil, 3 tablespoons lemon juice, and minced garlic. Season with 1/4 teaspoon pepper and a pinch of salt. Taste and adjust.
Toast the nuts/seeds
- In a dry skillet over medium heat, toast 1/2 cup sliced almonds or pumpkin seeds for 3–4 minutes until fragrant and lightly golden. Transfer to a bowl.
Sauté the chickpeas
- Heat 1–2 tablespoons olive oil in the skillet. Add the drained chickpeas and 1/2 teaspoon kosher salt. Sauté for 6–8 minutes until chickpeas develop golden edges and a slight crisp.
Assemble
- In a large bowl, combine cooked quinoa, fresh spinach, diced cucumber, diced red onion, dried tart cherries, and warm sautéed chickpeas. Pour the dressing over everything and toss gently until combined.
Final seasoning
- Taste and add more salt, pepper, or a squeeze of lemon if needed.
Notes
Store in an airtight container for up to 3–4 days. If you used dairy yogurt, consume within 3 days. Keep dressing separate to maintain crunch. Not recommended for freezing.