This vibrant quinoa salad with baby spinach and grape tomatoes is a refreshing and nutritious dish perfect for any meal. Packed with protein-rich quinoa, fresh baby spinach, and juicy grape tomatoes, it's a delightful combination of flavors and textures. The zesty lemon dressing adds a tangy touch, making it a perfect choice for a light lunch or a side dish.
Quinoa might not be a staple in every household, but it's a versatile and nutritious grain that's worth adding to your pantry. When shopping for this recipe, make sure to pick up some fresh baby spinach and grape tomatoes, which are essential for the salad's freshness and flavor. The dressing requires olive oil and freshly squeezed lemon juice, both of which can be found in the produce and oil sections of your supermarket.
Ingredients For Quinoa Salad With Baby Spinach And Grape Tomatoes
Quinoa: A protein-rich grain that serves as the base of the salad.
Water: Used to cook the quinoa until it's tender and fluffy.
Baby spinach: Fresh, tender leaves that add a nutritious green element to the salad.
Grape tomatoes: Juicy and sweet, these tomatoes add a burst of flavor and color.
Olive oil: A healthy fat used to make the salad dressing.
Lemon juice: Adds a tangy and refreshing flavor to the dressing.
Salt: Enhances the overall flavor of the salad.
Black pepper: Adds a bit of spice and depth to the dressing.
Technique Tip for This Recipe
When preparing quinoa, ensure you rinse it thoroughly under cold water to remove its natural coating, called saponin, which can make it taste bitter or soapy. To enhance the flavor, you can toast the quinoa in a dry skillet over medium heat for a few minutes until it becomes fragrant before cooking it in water. This step adds a nutty depth to the quinoa that complements the fresh baby spinach and grape tomatoes in the salad.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative.
quinoa - Substitute with bulgur wheat: Bulgur wheat has a nutty flavor and similar nutritional profile, providing a hearty base for the salad.
baby spinach - Substitute with arugula: Arugula has a peppery taste that adds a different but complementary flavor to the salad.
baby spinach - Substitute with kale: Kale is more robust and adds a slightly different texture and nutritional boost.
grape tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are similar in size and sweetness, making them an easy swap.
grape tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes add a concentrated flavor and chewy texture.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, suitable for dressings.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness, adding a slightly different citrus note.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy flavor and acidity, enhancing the salad's taste.
salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, giving a different depth of flavor.
salt - Substitute with sea salt: Sea salt provides a more complex flavor profile compared to regular table salt.
black pepper - Substitute with white pepper: White pepper has a milder taste and can be used for a subtler pepper flavor.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness to the salad.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
Allow the quinoa salad to cool completely before storing. This prevents condensation, which can make the salad soggy.
Transfer the salad to an airtight container. Ensure the container is clean and dry to maintain the freshness of the baby spinach and grape tomatoes.
For optimal freshness, store the salad in the refrigerator. It will keep well for up to 3-4 days. The lemon juice in the dressing helps preserve the ingredients.
If you plan to freeze the salad, it's best to do so without the baby spinach and grape tomatoes. These vegetables can become mushy when thawed. Instead, freeze the quinoa separately.
To freeze the quinoa, spread it out on a baking sheet to cool completely. Once cooled, transfer it to a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
When ready to serve, thaw the quinoa in the refrigerator overnight. Add fresh baby spinach and grape tomatoes before serving.
If the salad seems dry after thawing, refresh it with a bit more olive oil and lemon juice dressing. Adjust the salt and black pepper to taste.
For a quick meal prep, portion the salad into individual servings before storing. This makes it easy to grab and go, ensuring you have a healthy option ready at all times.
How to Reheat Leftovers
Stovetop Method:
- Place the leftover quinoa salad in a non-stick skillet.
- Add a splash of water or vegetable broth to prevent it from drying out.
- Heat over medium-low heat, stirring occasionally, until warmed through.
- If the baby spinach wilts too much, you can add fresh spinach after reheating.
Microwave Method:
- Transfer the quinoa salad to a microwave-safe dish.
- Cover with a microwave-safe lid or a damp paper towel to retain moisture.
- Heat on medium power for 1-2 minutes, stirring halfway through.
- Check the temperature and heat in additional 30-second intervals if needed.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the quinoa salad evenly in an oven-safe dish.
- Cover with aluminum foil to keep it from drying out.
- Bake for about 10-15 minutes, or until heated through.
- Stir halfway through the reheating process for even warming.
Steaming Method:
- Place the quinoa salad in a heatproof bowl.
- Set up a steamer basket over boiling water.
- Cover and steam for about 5-7 minutes, or until the salad is warmed through.
- This method helps retain the texture of the baby spinach and grape tomatoes.
Cold Option:
- If you prefer to enjoy the salad cold, simply take it out of the refrigerator.
- Allow it to sit at room temperature for about 15-20 minutes.
- Toss with a bit of extra olive oil and lemon juice to refresh the flavors.
Best Tools for This Recipe
Saucepan: Used to cook the quinoa by boiling it in water until it is tender and the water is absorbed.
Strainer: Essential for rinsing the quinoa under cold water to remove any bitterness.
Mixing bowl: A large bowl to combine the cooked quinoa, baby spinach, and grape tomatoes.
Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Whisk: Helps in thoroughly mixing the dressing ingredients to ensure they are well combined.
Fork: Used to fluff the quinoa after it has rested, ensuring it is light and airy.
Knife: Necessary for halving the grape tomatoes.
Cutting board: Provides a safe surface for cutting the grape tomatoes.
Measuring cups: Used to measure out the quinoa, water, and baby spinach accurately.
Measuring spoons: Ensures precise measurement of the olive oil, lemon juice, salt, and black pepper.
How to Save Time on Making This Salad
Rinse quinoa in advance: Rinse and drain quinoa the night before to save prep time.
Pre-chop vegetables: Halve grape tomatoes and pack baby spinach in advance.
Batch cook quinoa: Cook a large batch of quinoa and store it in the fridge for up to a week.
Use pre-washed greens: Opt for pre-washed baby spinach to skip the washing step.
Make dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper and store it in a jar.
Quinoa Salad With Baby Spinach And Grape Tomatoes
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 2 cups baby spinach packed
- 1 cup grape tomatoes halved
- ¼ cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt to taste
- ½ teaspoon black pepper freshly ground
Instructions
- 1. Rinse the quinoa under cold water.
- 2. In a saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
- 3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- 4. In a large mixing bowl, combine the cooked quinoa, baby spinach, and grape tomatoes.
- 5. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 6. Pour the dressing over the quinoa mixture and toss to combine.
- 7. Serve immediately or chill in the refrigerator for later.
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