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Zesty Quinoa & Spinach Salad
Refreshing salad with lime-dressed quinoa, spinach, and crunchy almonds

Zesty quinoa and spinach salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
This salad is the perfect marriage of freshness and filling elements. The neutrality of the quinoa is awakened by the bright acids of the lime, while the wilted spinach brings deeper, earthy flavours. The toasted almonds are not just garnish but responsible for the crunchy texture that makes an otherwise soft dish exciting.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 410 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sieve for washing quinoa
  • Saucepan
  • Frying pan for almonds and spinach
  • Salad bowl

Allergen Information

⚠️ Nuts (Almonds)

Instructions

1 ✓

Wash the quinoa thoroughly in hot water, then put on to cook in double the amount of salted water. Boil for approx. 15 minutes until the water boils away and the seeds soften.

Tip: Thorough washing removes the bitter flavour compounds (saponins) from the surface of the seeds.
2 ✓

While the quinoa is cooking, toast the almonds in a dry frying pan over a medium heat until fragrant and lightly browned. Set aside to cool.

Tip: The heat activates the oils in the almonds, giving them a much more intense, nutty flavour (roasting).
3 ✓

In the same pan, heat a little olive oil and throw in the washed spinach. Fry only until it just wilts (1-2 minutes), then remove from the heat.

Tip: Short heat treatment breaks down cell walls so the spinach becomes softer but keeps its vivid green colour (chlorophyll).
4 ✓

Halve the cherry tomatoes. Roughly chop the coriander.

Tip: Use a serrated knife for the tomatoes so you don't squash the flesh while cutting.
5 ✓

In a large bowl, mix the still-lukewarm quinoa with the wilted spinach and tomatoes. Squeeze over the lime juice, add the remaining olive oil, salt and pepper.

Tip: Lukewarm quinoa absorbs flavours better (absorption) than when completely cold.
6 ✓

Fold in the fresh coriander before serving and sprinkle the top with the crunchy almonds.

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

Recipe FAQ

Can I use frozen spinach?
Yes, but the texture is much better with fresh. If using frozen, squeeze out the liquid thoroughly after defrosting.
What can I substitute for almonds?
Toasted walnuts, pumpkin seeds or sunflower seeds are also excellent.

Ingredients

  • 200 g Quinoa
  • 150 g Fresh spinach
  • 1 Lime
  • 20 ml Olive oil
  • 30 g Almonds (flaked or whole)
  • 150 g Cherry tomatoes
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 10 g Fresh coriander