Spinach Quinoa Salad with Feta
A hearty spinach quinoa salad with cucumber, feta, cranberries and toasted seeds in a lemon honey dressing. Filling enough for lunch and great for meal prep.
This spinach quinoa salad is the kind of lunch that keeps you full all afternoon. Fluffy quinoa adds protein and fiber, baby spinach and cucumber keep it fresh, and feta and toasted seeds add salty crunch.
A simple lemon honey dressing ties it together. It is bright enough to wake up the quinoa, with just enough sweetness to balance the feta and a handful of dried cranberries.
Cook the quinoa once and you have lunches ready for several days.
Why You’ll Love This Recipe
- Filling and full of protein
- Fresh, crunchy and salty
- Meal prep friendly
- Ready in 30 minutes
Ingredient Notes
Quinoa: Rinse it in a fine mesh strainer before cooking to remove the natural coating that can taste bitter. 1 cup dry makes about 3 cups cooked.
Mustard: Many Dijon mustards are made with white wine, so pick a wine-free brand, or use plain yellow mustard.
See the recipe card below for full measurements.
How to Make Spinach Quinoa Salad with Feta
Cook the quinoa
Bring the quinoa and water to a boil, cover, lower the heat and simmer 15 minutes, until the water is absorbed. Rest 5 minutes covered, then fluff with a fork and spread on a plate to cool.
Toast the seeds
Toast the seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant and lightly golden.
Make the dressing
Whisk the olive oil, lemon juice, honey, mustard, salt and pepper together.
Assemble
In a large bowl, combine the cooled quinoa, spinach, cucumber and red onion. Toss with the dressing, then top with the feta, cranberries and toasted seeds.
Tips for the Best Results
- Cool the quinoa before mixing so it does not wilt the spinach.
- For meal prep, keep the dressing and spinach separate until serving.
- Add grilled chicken or chickpeas to make it a complete meal.
- Taste the dressing on a spinach leaf and adjust the lemon and honey to your liking.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Bitter quinoa | Rinse it well before cooking. |
| Mushy quinoa | Use exactly 2 parts liquid to 1 part quinoa and let it rest off the heat. |
| Wilted salad | Dress it just before serving. |
Substitutions
- Quinoa: Farro, couscous or brown rice.
- Feta: Goat cheese, or diced avocado for dairy-free.
- Dried cranberries: Raisins, chopped dried apricots or fresh pomegranate seeds.
What to Serve With It
- Air fryer salmon
- Garlic butter baked chicken thighs
- Creamy butternut squash soup
- Black bean burgers
Storage and Reheating
Fridge: Store the quinoa mixture and dressing separately for up to 4 days. Add the spinach and seeds when serving.
Freezer: Cooked quinoa freezes well for up to 2 months; the assembled salad does not.
Reheat: Serve cold or at room temperature.
Tools That Make This Easier
- Fine mesh strainerRinses quinoa without losing any grains.Check price on Amazon
- Glass meal prep containersKeeps salad portions fresh for lunches.Check price on Amazon
- Citrus juicerFresh lemon juice in seconds, no seeds.Check price on Amazon
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Spinach Quinoa Salad with Feta
A hearty spinach quinoa salad with cucumber, feta, cranberries and toasted seeds in a lemon honey dressing. Filling enough for lunch and great for meal prep.
Ingredients
Salad
Lemon honey dressing
Instructions
- Bring the quinoa and water to a boil, cover, lower the heat and simmer 15 minutes, until the water is absorbed. Rest 5 minutes covered, then fluff with a fork and spread on a plate to cool.
- Toast the seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant and lightly golden.
- Whisk the olive oil, lemon juice, honey, mustard, salt and pepper together.
- In a large bowl, combine the cooled quinoa, spinach, cucumber and red onion. Toss with the dressing, then top with the feta, cranberries and toasted seeds.
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 9 g
- Carbohydrates
- 30 g
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 380 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Do I need to rinse quinoa?
Yes, unless the package says it is pre-rinsed. Rinsing removes saponin, a natural coating that tastes bitter and soapy.
How long does quinoa salad last?
Up to 4 days in the fridge when the spinach and dressing are stored separately.
Is quinoa salad healthy?
Quinoa provides protein and fiber, and spinach adds vitamins and minerals. The feta and dressing add fat, so watch portion sizes if you are counting calories.
Can I serve it warm?
Yes. Toss warm quinoa with the dressing and spinach; the spinach will wilt slightly, which is also delicious.
