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Quinoa Salad with spinach and sun-dried tomato

25 minutes
4 servings

This simple spinach quinoa salad has a lot of fresh Mediterranean flavors like lemon, sun-dried tomatoes, and toasted almonds. This recipe is vegan and gluten-free, making it a great choice for potlucks. This recipe makes 4 sides and 2 main dishes.


  • 1 cup quinoa. Rinse in a fine mesh colander.
  • 1/3 cup oil-packed sun dried tomatoes, drained then chopped
  • 2 cups chopped fresh spinach or Arugula roughly
  • 1/3 cup chopped almonds
  • 1/4 teaspoon olive oil
  • Salt to your liking
  • 2 tablespoons olive oils
  • 2 tablespoons lemon juice
  • 2 cloves minced or pressed garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • A pinch of red pepper flakes
  • To taste, freshly ground black pepper


  • Cook the quinoa by adding the rinsed quinoa to 2 cups of water in a medium saucepan. The mixture should be brought to a boil on medium heat. Once the mixture has reached a boil, reduce heat to keep it simmering. Cook the mixture for 15 minutes or until it has absorbed all the water. Reduce heat to keep the mixture at a gentle simmer. Cover the pan and allow to cool for five minutes. This will give the quinoa time to puff up.
  • While you wait, prepare the dressing by whisking together the olive oil and lemon juice with the mustard, salt, red pepper flakes, garlic, mustard, and garlic. Season the dressing with freshly ground black pepper.
  • Toast the almonds by heating 1/4 teaspoon olive oil in small saucepan over medium heat. Stir until smooth. Mix the almonds with a pinch of salt. Cook on medium heat until they are browned. Once they are fragrant and golden, add the almonds to the saucepan. To cool, transfer the toasted almonds into a medium-sized bowl.
  • After the quinoa has been cooked, fluff with a fork. Toss the quinoa with all of the dressing. To prevent the spinach from wilting completely, add the sun-dried tomatoes chopped. Mix again. Season with salt and pepper to taste. Serve immediately.


Whole Foods Market quinoa salad inspired this recipe

Make it nut-free: Use pepitas instead of almonds. If you don’t have allergies to sunflower seeds, pine nuts might be a good alternative.

Storage suggestions: This quinoa can be kept covered and refrigerated for several days. Serve chilled or gently reheat.