Looking for a fresh, healthy dish that’s perfect for any time of year? This Spinach Quinoa Salad is a go-to recipe that combines protein-packed quinoa with vibrant greens and a zesty lemon vinaigrette. Inspired by Salad as a Meal by Patricia Wells, this version is lightened up for warm weather, yet satisfying enough to enjoy all year round.

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Technically this Spinach Quinoa Salad is a springtime recipe, but I’ve been making it almost weekly since I found the recipe in one of my new cookbooks, Salad as a Meal by Patricia Wells.

Why You’ll Love This Spinach Quinoa Salad

First and foremost, quinoa is a nutritional powerhouse. It’s a complete protein and a great source of fiber, which makes it an ideal base for balanced meals. Additionally, this salad is incredibly easy to prepare, keeps well in the fridge for several days, and can be served in a variety of ways. Whether you’re meal-prepping for the week or bringing a dish to a potluck, it’s always a crowd-pleaser.

I’m constantly wanting to try new recipes using quinoa. It’s such a healthy thing to eat. It’s not an actual grain, but a pseudo-cereal. It’s full of protein and fiber. This is one of the perfect ways to eat it, I love taking his salad to potlucks and family parties because everyone loves it.

The original recipe calls for a heavier, lemon-chive dressing made with cream. I have changed it up to make it lighter for a hot summer day. Eat it alone or with grilled veggies, fish, poultry, or meats. It keeps great in the fridge for several days.

The fresh parsley adds a bright, herbal note, but feel free to swap in seasonal herbs like mint, oregano, or basil—especially if you’re sourcing ingredients from your garden or local farmers market. And then thinly slicing the spinach into chiffonade ensures a perfect bite every time.

Enjoy this vibrant and wholesome Spinach Quinoa Salad as a light lunch, a refreshing side, or even as a satisfying vegetarian main course. Whether served warm or chilled, it’s a dish you’ll come back to again and again.

Spinach Quinoa Salad with Parsley and Spring Onions

slightly adapted from Salad as a Meal by Patricia Wells

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Spinach Quinoa Salad with Parsley and Spring Onions

Servings: 4

Ingredients

• 1 1/2 cups pre-rinsed quinoa if you buy in bulk and don't know if it's pre-rinsed, rinse the quinoa after toasting it
• 3 cups homemade vegetable or chicken stock
• 2 dried or fresh bay leaves
• 1 tsp. fine sea salt
• 1 Tbsp; freshly squeezed lemon juice
• 1 bunch fresh parsley leaves only (2 cup loosely packed)
• 1 Tbsp. extra-virgin olive oil
• 3 small spring onions or scallions white parts only, trimmed, peeled, and cut into very thin rings
• 5 ounces fresh spinach stemmed, cut into chiffonade (4 cups loosely packed)
• Dressing
• 1 Tbsp. lemon juice
• 1 Tbsp. olive oil

Instructions

1. Heat a medium saucepan over medium heat.  Add the quinoa and toast,  stirring regularly, until quinoa crackles and becomes aromatic, 3 to 5 minutes.  Pour the homemade stock into the pan.  Add the quinoa, bay leaves, and salt.  Reduce the heat to low, cover, and simmer for 20 minutes, stirring from time to time to prevent the quinoa from sticking to the pan.  Remove from the heat and let stand, covered, for 10 minutes.  Remove and discard the bay leaves.
2. Meanwhile, in a food processor or using a sharp knife, finely chop the parsley.
3. In a small bowl, mix together the parsley, 1 Tbsp. lemon juice and 1 Tbsp. extra-virgin olive oil.  Pour over the quinoa, add the spring onions, and toss gently to coat.  Store in an airtight container until ready to serve.
4. At serving time, toss the spinach chiffonade with the remaining 1 Tbsp. lemon juice and 1 Tbsp. extra-virgin olive oil.  Add to the quinoa and gently toss to combine.

Recipe Notes

slightly adapted from Salad as a Meal by Patricia Wells
Serves 4

*Originally posted 8/3/11