Spinach Quinoa Salad Recipe
Simple, gluten-free, vegetarian Spinach Quinoa Salad with a Lemony Yogurt Dressing. 7 ingredients, tons of flavor, perfect for game day or any meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.healthygffamily.com.
Cooking tools:
- Saucepan
- Measuring cup
- Fork
- Mixing bowl
- Whisk
- Skillet
- Cutting board
- Chef's knife
- Can opener
- Colander
- Spoon
- Measuring spoon
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 2 cups cooked quinoa (already cooked according to package (approximately 1/2 cup dry quinoa, becomes 2 cups cooked))
- 2 cups fresh spinach leaves (chopped into slivers or thin strips)
- 1 cup dried tart cherries
- 1 1/2 cup cucumber (diced (approximately 1 small cucumber, skin on or peeled, seeded and cut into 1/2 inch slices, then quartered))
- 1 15 oz. can chickpeas (drained and well rinsed)
- 1/2 cup red onion (diced)
- 1/2 cup sliced almonds or pumpkin seeds if nut-free (more according to tastes - I prefer the extra crunch and add extra when serving )
- 1/2 teaspoon kosher salt (more or less to taste)
- ¼ teaspoon pepper (more or less to taste)
- olive oil if sauteing chickpeas
- 1/3 cup plain yogurt
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
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