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Nutty Quinoa and Spinach Salad with Sesame Ginger Dressing

by Linda
written by Linda
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This Nutty Quinoa and Spinach Salad is a delightful blend of textures and flavors, featuring protein-packed quinoa, fresh spinach, and crunchy nuts. The addition of a vibrant sesame ginger dressing elevates this dish, making it not only nutritious but also incredibly delicious.

Perfect for lunch or as a side dish, this salad is quick to prepare and can be made ahead of time. The earthy flavors of quinoa pair beautifully with the fresh greens and the nutty crunch of almonds, providing a satisfying and healthy meal.

Nutty Quinoa and Spinach Salad with Sesame Ginger Dressing

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 320 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup quinoa
  • 2 cups water
  • 4 cups fresh spinach
  • 1/2 cup sliced almonds
  • 1/4 cup chopped green onions
  • 1/4 cup shredded carrots
  • 1/4 cup sesame seeds

FOR THE DRESSING

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced

Instructions

  1. Rinse the quinoa under cold water to remove bitterness.
  2. In a medium saucepan, bring the 2 cups of water to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
  3. While the quinoa is cooking, prepare the dressing by whisking together the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic in a small bowl.
  4. In a large bowl, combine the cooked quinoa, fresh spinach, sliced almonds, green onions, shredded carrots, and sesame seeds.
  5. Drizzle the dressing over the salad and toss until everything is well coated. Adjust seasoning to taste.
  6. Serve immediately, or chill in the refrigerator for 30 minutes for enhanced flavor.

Notes

Tip: For extra protein, add grilled chicken or chickpeas to the salad.

For added flavor, you can toast the nuts before adding them to the salad. If you want to make this salad vegan, simply replace honey in the dressing with maple syrup.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, dress it just before serving.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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