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A vibrant and satisfying salad with fluffy quinoa, fresh spinach, tangy feta, and crunchy walnuts. Dressed in a simple lemon vinaigrette, it's a perfect high-protein, high-fiber meal for four, ready in under 30 minutes.
Cook the quinoa
Prepare the vinaigrette
Assemble the salad
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A vibrant and satisfying salad with fluffy quinoa, fresh spinach, tangy feta, and crunchy walnuts. Dressed in a simple lemon vinaigrette, it's a perfect high-protein, high-fiber meal for four, ready in under 30 minutes.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 486.25 calories per serving with 14.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Replace feta cheese with a plant-based feta alternative or toasted chickpeas, and swap honey for maple syrup in the dressing.
Add 1 cup of cooked chickpeas or 8 oz of grilled chicken breast to boost the protein content.
Omit the feta cheese or use a dairy-free feta alternative to make this salad dairy-free.
Use pre-cooked quinoa to save time. The salad can be assembled in just 10 minutes.
Quinoa is one of the few plant foods that contain all nine essential amino acids, making it a complete protein source that's great for muscle repair and growth.
Walnuts and extra virgin olive oil provide monounsaturated and omega-3 fatty acids, which are beneficial for heart and brain health.
The combination of quinoa, spinach, and other vegetables offers a high amount of dietary fiber, which aids digestion and promotes a feeling of fullness.
Spinach is an excellent source of iron, vitamin K, and vitamin A, supporting blood health, bone strength, and vision.
Yes, it is very healthy. It's packed with complete protein from quinoa, vitamins and minerals from spinach, healthy fats from walnuts and olive oil, and fiber from all the vegetables. It's a well-balanced meal.
One serving of this Spinach and Quinoa Salad contains approximately 450-500 calories, making it a substantial and satisfying meal for lunch or dinner.
Absolutely. For best results, store the cooked quinoa, chopped vegetables, and dressing in separate containers in the fridge. Assemble just before serving to keep the spinach from getting soggy.
You can substitute quinoa with other cooked grains like farro, barley, or couscous. Cooking times and liquid ratios may vary.
