Easy Sun-Dried Tomato, Spinach and Quinoa Salad
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Calories
- 306 kcal
- Protein
- 9.30 g
- Carbs
- 32.90 g
- Fat
- 16.20 g
- Sodium
- 940.50 mg
Ingredients
- 1 cupquinoa, rinsed in a fine-mesh colander
- ⅓ cupoil-packed sun-dried tomatoes, drained and chopped
- 2 cupsroughly chopped fresh spinach or arugula
- ⅓ cupsliced almonds
- ¼ teaspoon olive oil
- —Salt, to taste
- 2 tablespoonsolive oil
- 2 tablespoonslemon juice
- 2 clovesgarlic, pressed or minced
- 1 teaspoonDijon mustard
- teaspoon teaspoonsalt
- —Pinch of red pepper flakes
- —Freshly ground black pepper, to taste
Instructions
- 1
To cook the quinoa, combine rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until the quinoa absorbs the water, about 15 minutes, adjusting the heat as needed. Remove from heat, cover, and let it rest for 5 minutes to fluff up.
- 2
While the quinoa cooks, prepare the dressing by whisking together olive oil, lemon juice, garlic, mustard, salt, and red pepper flakes. Add freshly ground black pepper to taste.
- 3
To toast the almonds, heat ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a pinch of salt, stirring frequently to prevent burning, until they are golden and fragrant. Transfer the toasted almonds to a medium serving bowl to cool.
- 4
Once the quinoa is cooked, fluff it with a fork and transfer it to your serving bowl. Drizzle the dressing over the quinoa and toss to combine. Add the chopped sun-dried tomatoes, then let it sit for a few minutes before adding the spinach to prevent wilting. Toss again, adjusting seasoning with additional salt and pepper if needed, and serve immediately.