Sun-Dried Tomato, Spinach and Quinoa Salad
This simple spinach quinoa salad is full of fresh Mediterranean flavors, including lemon, sun-dried tomatoes and toasted almonds! It's vegan and gluten free, too, so it's a great potluck option. Recipe yields 4 side servings or 2 main dish-sized servings.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 1 cup quinoa, rinsed in a fine-mesh colander
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
- 2 cups roughly chopped fresh spinach or arugula
- ⅓ cup sliced almonds
- ¼ teaspoon olive oil
- Salt, to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, pressed or minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
Steps
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To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
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Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.
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To toast the almonds: Warm ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
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Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| quinoa | 1 cup | - | - |
| ⅓ cup oil-packed sun-dried tomatoes | - | - | - |
| roughly chopped fresh spinach or arugula | 2 cups | $1.00/kg | $0.20 |
| ⅓ cup sliced almonds | - | - | - |
| ¼ teaspoon olive oil | - | - | - |
| Salt | - | - | - |
| olive oil | 2 tablespoons | - | - |
| lemon juice | 2 tablespoons | - | - |
| garlic | 2 cloves | - | - |
| Dijon mustard | 1 teaspoon | - | - |
| ½ teaspoon salt | - | - | - |
| Pinch of red pepper flakes | - | - | - |
| Freshly ground black pepper | - | - | - |
*Estimated market prices, may vary by region
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