Spinach Quinoa Salad
Not sure what to do with your plain spinach? The answer is found in two high-fiber, high-protein treasures: quinoa and chickpeas. We’ve taken the beloved spinach salad and added a crunchy kick with crispy chickpeas, a hearty bite with cooked quinoa, and then topped it with favorites like avocado, cherry tomatoes, red onion, and crumbled feta cheese or shredded parmesan. Spinach is high in minerals like iron, magnesium, and calcium, and it’s packed with antioxidants to reduce inflammation. Combine that powerhouse food with quinoa and chickpeas—which are both high in fiber and great sources of plant protein—and you have a salad that’s as dense in nutrients as basically any other dish out there (for real).
All you need to finish it off is a mixture of olive oil, red wine vinegar, garlic, oregano, and lemon juice and you’re ready to serve. Pair this versatile Spinach Quinoa salad with any of your family’s favorite roasted or grilled entrees.
- Active Time:
- 10-15 minutes
- Total TIME:
- 30 minutes
- SERVINGS:
- 3-4
Ingredients
Ingredients (serves 4):
- 2 cups cooked quinoa (cooled)
- 4 cups fresh spinach or baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/3 cup crumbled feta or shredded Parmesan
- 1 cup crispy roasted chickpeas (store-bought or homemade*)
Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Directions
- Cook the quinoa as instructed in the package directions. Let cool for about 15 minutes or use pre-cooked quinoa.
- In a large bowl, combine spinach, quinoa, cherry tomatoes, red onion, avocado, and feta.
- Add the crispy chickpeas right before serving to maintain their crunch.
- Whisk together the dressing ingredients in a small bowl.
- Drizzle the dressing over the salad, toss gently, and serve immediately.
To make homemade Crispy Chickpeas: Toss canned chickpeas (drained and rinsed) with olive oil, paprika, garlic powder, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until crispy.
Chickpea recipes beyond Spinach Quinoa Salad
Hooray for chickpeas! These versatile little guys (also known as garbanzo beans) can make themselves at home in a wide variety of recipes. Plus, they’re high in fiber, low in sodium, and capable of reducing cholesterol levels, improving digestion, and helping to control blood sugar levels. What a powerful little buddy!
Asiago Kale Chickpea Wraps: Who had the great idea to put so many tasty things in a wrap? Chickpeas, avocado slices, and our Asiago Kale Chopped Salad make this an incredibly easy, satisfying meal.
Avocado Ranch Chopped Salad with Roasted Chickpeas Recipe: A slightly more indulgent variation, with roasted spiced chickpeas over our Avocado Ranch Chopped Salad. With cayenne, cumin, paprika, and onion powder, the flavors pack a punch!
BBQ Maple Chickpea Salad in a Jar: Now we’re getting really creative with the chickpeas–namely, BBQ and Maple-baked chickpeas, layered with quinoa, our Maple Bourbon Bacon Chopped Salad Kit, and extra veggies in a to-go mason jar.
Broccoli Caesar with Crispy Chickpeas: You don’t get much healthier (or tastier) than this! Crispy roasted chickpeas are a natural fit with our Broccoli Caesar Roast Kit. Healthy and delicious were never as quick and easy as this.
Rainbow Cauliflower & Dijon Chickpea Salad: This dish will dazzle your eyes and mouth with rainbow cauliflower, shallot-dijon vinaigrette dressing, a host of veggies, creamy feta and crunchy pepitas. It’s a salad with no lettuce, but lots of personality.
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