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Garlic quinoa salad with spinach
Wholesome salad combining fluffy quinoa, garlicky spinach, and crunchy almonds

Garlic & Spinach Quinoa Salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
This dish is the queen of warm salads, where the neutral grain is brought to life by the character of garlic and the acidity of lemon. The spinach is only lightly heat-treated, preserving its vitamins and bright green colour, while roasted almonds provide the crunchy experience in every bite.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan: For cooking quinoa.
  • Large frying pan: For wilting vegetables.
  • Knife, chopping board.

Allergen Information

⚠️ Nuts (Almonds)

Instructions

1 ✓

Rinse quinoa in hot water, then cook in double amount of salted water for approx. 15 mins. When done, remove from heat and let cool.

Tip: It is cooked when grains become translucent and the little germ separates.
2 ✓

Toast almonds in a dry frying pan over medium heat until golden brown in a few minutes, then set aside.

Tip: Shake pan continuously, as almonds burn in moments due to oil content!
3 ✓

In the same pan, heat olive oil and throw in chopped garlic. Fry for half a minute, just until it starts to smell fragrant.

Tip: Garlic burns bitter quickly due to high sugar content, watch the heat!
4 ✓

Toss washed spinach into the pan and stir for 1-2 minutes until just wilted.

Tip: No need to overcook, keep some texture. Heat treatment helps reduce spinach volume and makes it easier to digest.
5 ✓

In a large bowl, mix cooked quinoa, garlic spinach, and halved cherry tomatoes.

Tip: Add tomatoes raw to preserve freshness and crunch.
6 ✓

Drizzle with lemon juice, salt and pepper to taste, and toss thoroughly.

Tip: Lemon acidity balances spinach's slight earthiness and highlights garlic.
7 ✓

Sprinkle with toasted almonds and fresh parsley before serving.

Tip: Add almonds only at the end so they don't absorb moisture and stay crunchy.

Recipe FAQ

Can I use frozen spinach?
Fresh spinach is the winner in this recipe, as frozen releases too much water which would make the salad soggy. If you only have frozen, squeeze it out very thoroughly after defrosting.
How long does it keep?
1-2 days in the fridge, but the spinach colour may fade slightly by the next day due to the citric acid.

Ingredients

  • 200 g Quinoa
  • 150 g Fresh spinach leaves (baby spinach)
  • 2 cloves Garlic
  • 150 g Cherry tomatoes
  • 20 ml Olive oil
  • 15 ml Fresh lemon juice
  • 3 g Almonds (flaked or whole)
  • 10 g Fresh parsley
  • 1 tsp Salt
  • 1 tsp Ground black pepper