Quinoa Spinach Salad


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  • 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


1. Combine quinoa and water in medium saucepan. Bring to a boil.

2. Cover and reduce heat to low. Simmer for about 15 min. or until all water is absorbed and seeds are separated, light and fluffy.

3. Meanwhile, whisk vinaigrette ingredients together.

4. Allow quinoa to stand, covered, for another 10 minutes. Fluff seeds with a fork.

5. While quinoa is still warm, fold in dried fruit, onion, basil, walnuts and vinaigrette.

6. Stir in spinach. Serve warm, room temp or cold.


To add extra protein, top your salad with grilled fish or chicken!