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Quinoa Spinach Salad

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Course: Salad
Servings: 8


  • 2 cups dry quinoa rinsed
  • 3 cups cold water
  • 1/4 cup golden raisins
  • 1/4 chopped dried apricot or another dried fruit
  • 1/4 cup finely diced onion Vidalia, purple or other sweet onion
  • 1/2 tsp. dried basil leaves or 1 Tbsp. fresh and chopped
  • 3 cups fresh spinach
  • 1 cup walnuts toasted and roughly chopped
  • 1/3 cup apple cider vinegar
  • 1/2 cup vegetable oil or olive oil
  • 2 Tbsp. dry mustard or 1-2 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • 1/4 tsp. freshly ground black pepper


  • Combine quinoa and water in medium saucepan. Bring to a boil.
  • Cover and reduce heat to low. Simmer for about 15 min. or until all water is absorbed and seeds are separated, light and fluffy.
  • Meanwhile, whisk vinaigrette ingredients together.
  • Allow quinoa to stand, covered, for another 10 minutes. Fluff seeds with a fork.
  • While quinoa is still warm, fold in dried fruit, onion, basil, walnuts and vinaigrette.
  • Stir in spinach. Serve warm, room temp or cold.
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