Quinoa Salad with Spinach, Tomatoes and Goat Cheese
This quinoa salad with spinach, tomatoes, goat cheese and an easy homemade lemon vinaigrette is bright, fresh and perfect for a delicious side salad.
Yield: 4 -6 servings
Ingredients
For the salad:
- 1 cup quinoa
- 1 cup baby spinach, roughly chopped
- 1 cup halved cherry or grape tomatoes
- 2 oz. goat cheese, crumbled
- ¼ cup pine nuts, toasted
- 3 tablespoons chopped fresh basil
For the lemon vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- zest and juice of 1 large lemon
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook quinoa according to package directions, then cool completely.
- Combine the quinoa, spinach, tomatoes, goat cheese and pine nuts in a large bowl. Toss well to mix.
- Make the dressing. Combine all of the dress ingredients in a small jar, cover with a lid and shake well to mix. Or you can add them to a bowl and whisk well.
- Add the lemon vinaigrette to the salad and toss to coat. Add the fresh basil, if using, and enjoy!
Save This Recipe
Notes
Quinoa: It’s in the name and what I use, but you could substitute barley, farro or another grain if you prefer.
Spinach: Baby spinach or regular bagged spinach is fine here. Arugula or mixed greens also work great in this salad.
Tomatoes: I use halved cherry or grape tomatoes. But if you can get some fresh heirloom tomatoes, chop those up and use it instead.
Goat cheese: I love the creaminess of the goat cheese and the mild flavor it has for this salad. You could also try another soft cheese if you prefer.
Pine nuts: Toasted pine nuts add a ton of flavor and a yummy crunch to the salad. However, I know they are expensive, so it’s fine to omit or to substitute with another nut. I’d recommend toasted walnuts.
Fresh basil: This adds great freshness, but you can skip it if you don’t have any on hand.
Vinaigrette: The homemade lemon vinaigrette is super simple and uses on-hand ingredients. But you could certainly substitute a store-bought dressing. You know I don’t judge. It would also work with a balsamic vinaigrette if you’d like to try it that way.
Make ahead tips for this quinoa salad:
- Make the dressing ahead. Store it, covered, in the fridge for up to a week. Just make sure to re-shake or re-mix it well before using in case it has settled.
- Cook and cool the quinoa. Store it alone or with the spinach, tomatoes and goat cheese mixed in.
- Toast the pine nuts but store separately from the salad, and at room temp, so they don’t lose their crunch.
- When ready to assemble and serve, add the pine nuts and basil to the salad, mix with the dressing and you’re set!
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 27g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 7mg | Sodium: 443mg | Fiber: 3g | Sugar: 13g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
