Sun-Dried Tomato, Spinach and Quinoa Salad Recipe

Bringing together the rich flavors of sun-dried tomatoes, the earthiness of spinach, and the nutty goodness of quinoa, this salad is a nutritional powerhouse. The tartness of the lemon dressing adds a refreshing touch, making it a perfect meal for a warm summer day or a light lunch.

Photos of Sun-Dried Tomato, Spinach and Quinoa Salad Recipe

While most of the ingredients listed are common pantry staples, quinoa and sun-dried tomatoes might not be readily available in every kitchen. Quinoa, a highly nutritious grain, can be found in the grain aisle of your local supermarket or in health food stores. Sun-dried tomatoes, packed with intense tomato flavor, are typically located in the canned vegetable aisle or near the pasta sauces.

Key Ingredients for the Sun-dried Tomato, Spinach and Quinoa Salad

Quinoa: A healthy grain that cooks up fluffy and light, it's packed with protein and fiber.

Sun-dried tomatoes: These tomatoes are dried and packed in oil to preserve them. They provide an intense tomato flavor.

Spinach: A nutrient-rich leafy green, it adds color and a touch of earthiness to the salad.

Almonds: Adds a slight crunch and nutty flavor to the dish.

Olive oil: Used for its rich, fruity flavor. It brings a Mediterranean flair to the salad.

Lemon juice: Adds a refreshing tartness to the dressing.

Garlic cloves: Infuse the dressing with a subtle spiciness.

Dijon mustard: It provides a tangy and slightly spicy flavor to the dressing.

Salt: Enhances the flavors of the other ingredients.

Red pepper flakes: Adds a bit of heat to the dressing.

Black pepper: Adds bite and heat to the overall dish.

One reader, Julieta Larson says:

This sun-dried tomato, spinach, and quinoa salad recipe is a game-changer! The flavors are a delightful blend, and the lemon dressing adds a zesty kick. It's a nutritious and satisfying dish that's perfect for a light lunch or a side dish. I highly recommend trying it out!

Julieta Larson

Techniques for Making a Flavorful Sun-Dried Tomato, Spinach and Quinoa Salad

How to cook quinoa: Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes until the quinoa has absorbed all of the water.
How to make lemon dressing: Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and red pepper flakes in a small bowl. Season to taste with freshly ground black pepper.
How to toast almonds: Warm ¼ teaspoon of olive oil in a small skillet over medium heat. Add the almonds and a dash of salt, stirring frequently until they are golden and fragrant.
How to assemble the salad: Once the quinoa is done cooking, fluff it with a fork and transfer it into a serving bowl. Drizzle the lemon dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few minutes before adding the spinach to prevent it from wilting completely. Toss again, season to taste with additional salt and pepper, and serve immediately.

How To Make Sun-Dried Tomato, Spinach and Quinoa Salad

Enjoy the fresh, Mediterranean flavors of this quinoa salad, made with sun-dried tomatoes and spinach, dressed in lemon juice, olive oil, and pepper flakes.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

For Salad:

1cupquinoa,rinsed in a fine-mesh colander
⅓cupoil-packed sun-dried tomatoes,drained and chopped
2cupsfresh spinach,or arugula, roughly chopped
⅓cupalmonds,sliced
¼tspolive oil
salt,to taste

For Lemon Dressing:

2tbspolive oil
2tbsplemon juice
2garlic cloves,pressed or minced
1tspDijon mustard
½tspsalt
pinchred pepper flakes
freshly ground black pepper,to taste

Instructions

Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
Cook for about 15 minutes until the quinoa has absorbed all of the water. reducing heat as time goes on to maintain a gentle simmer.
Remove from heat, cover, and let the quinoa rest for 5 minutes to fluff up.

Lemon Dressing:

Meanwhile, to prepare the dressing. Whisk together the olive oil, lemon juice, garlic, mustard, salt, and red pepper flakes. Season to taste with freshly ground black pepper.

To Assemble:

Toast the almonds by warming ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently to not burn, until they are golden and fragrant.
Transfer the toasted almonds to a medium-sized serving bowl to cool.
Once the quinoa is done cooking, fluff it with a fork and then transfer it into a serving bowl. Drizzle all of the dressing on top and toss to combine.
Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.

Nutrition

Calories: 315.92kcal
Fat: 16.99g
Saturated Fat: 1.92g
Trans Fat: 0.00g
Monounsaturated Fat: 10.40g
Polyunsaturated Fat: 3.84g
Carbohydrates: 33.80g
Fiber: 5.50g
Sugar: 0.80g
Protein: 9.61g
Sodium: 223.90mg
Calcium: 76.61mg
Potassium: 573.51mg
Iron: 3.16mg
Vitamin A: 76.78µg
Vitamin C: 16.97mg

Pro Tip for Perfectly Cooked Quinoa in Salads

When toasting the almonds, it's important to keep a close eye on them as they can easily burn due to their high oil content. Stir them frequently and as soon as they start to turn golden and release a nutty aroma, remove them from the heat. This will ensure they are perfectly toasted without being overdone, adding a delightful crunch and depth of flavor to your quinoa salad.

Time-Saving Tips for Preparing This Salad

Prep ahead: Cook the quinoa and prepare the lemon dressing in advance to save time when assembling the salad.

Use pre-washed spinach: Opt for pre-washed spinach to skip the step of washing and drying the leaves.

Toast nuts in advance: Toast a batch of almonds ahead of time and store them for later use in the salad.

Multi-task: While the quinoa is cooking, prepare the lemon dressing and toast the almonds to maximize efficiency in the kitchen.

Chop ingredients in bulk: Consider chopping extra sun-dried tomatoes and spinach to have on hand for future salads, saving time on prep work.

Substitute Ingredients For Sun-Dried Tomato, Spinach and Quinoa Salad Recipe

sun-dried tomatoes - Substitute with oven-dried tomatoes: Oven-dried tomatoes can be used as a substitute for sun-dried tomatoes as they have a similar concentrated flavor and chewy texture.
quinoa - Substitute with bulgur: Bulgur can be used as a substitute for quinoa as it has a similar nutty flavor and chewy texture, making it a suitable alternative in the salad.
spinach - Substitute with kale: Kale can be used as a substitute for spinach as it has a similar earthy flavor and hearty texture, adding a different dimension to the salad.

Presentation Tips for a Stunning Salad

Elevate the quinoa: Mold the quinoa into a perfect round shape using a ring mold to create a visually appealing base for the salad.
Artful arrangement of sun-dried tomatoes: Place the oil-packed sun-dried tomatoes in a symmetrical pattern around the quinoa, ensuring each piece is placed with precision and care.
Garnish with spinach leaves: Delicately place fresh spinach leaves around the quinoa, creating a vibrant and colorful display that showcases the freshness of the ingredients.
Sprinkle with toasted almonds: Generously sprinkle the toasted almonds over the salad, ensuring an even distribution for a delightful crunch in every bite.
Drizzle with lemon dressing: Using a steady hand, drizzle the zesty lemon dressing over the salad, creating an elegant and appetizing presentation.
Final touch with a sprinkle of salt and pepper: Finish the dish with a light sprinkle of salt and freshly ground black pepper to enhance the flavors and add a touch of sophistication.

Essential Kitchen Tools for Making Quinoa Salads

Medium saucepan: A medium-sized pot used for cooking quinoa, grains, and sauces.
Whisk: A kitchen utensil used for blending ingredients together and incorporating air into the mixture.
Skillet: A frying pan with a flat bottom and rounded sides used for frying, searing, and browning foods.
Serving bowl: A bowl used for serving salads, pasta, and other dishes at the table.
Small skillet: A smaller-sized frying pan used for toasting nuts, seeds, and spices.
Mixing bowl: A bowl used for mixing and combining ingredients for dressings, marinades, and salads.

Storage and Freezing Guidelines for Sun-Dried Tomato, Spinach and Quinoa Salad

This quinoa salad can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors will meld together and intensify over time, making it a great option for meal prep or leftovers.
If you plan to store the salad for later, it's best to add the spinach just before serving to prevent it from wilting. You can store the quinoa, sun-dried tomatoes, and almonds together, and then add the fresh spinach when you're ready to eat.
For longer storage, you can freeze the quinoa salad for up to 2-3 months. To do this, transfer the cooled salad (without the spinach) to a freezer-safe container or resealable bag. Press out any excess air and seal tightly.
When you're ready to enjoy the frozen salad, thaw it overnight in the refrigerator. Once thawed, give the salad a good stir and add the fresh spinach before serving. If the salad seems a bit dry after thawing, you can drizzle a little extra olive oil and lemon juice to refresh the flavors.
If you want to freeze individual portions for quick and easy meals, consider dividing the salad into single-serving containers before freezing. This way, you can thaw only what you need and add the spinach to each portion as desired.

How To Reheat Leftover Salad

To reheat leftover sun-dried tomato, spinach and quinoa salad, start by transferring the desired portion to a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the quinoa from drying out during the reheating process.
Microwave the salad on high power for 1-2 minutes, or until it reaches your desired temperature. The exact time may vary depending on the quantity of salad and the power of your microwave.
If you prefer to reheat the salad on the stovetop, transfer it to a non-stick skillet or saucepan. Add a splash of water or olive oil to prevent sticking and to help rehydrate the quinoa and sun-dried tomatoes.
Heat the salad over medium-low heat, stirring frequently, until it is warmed through and the spinach is slightly wilted. This should take about 3-5 minutes.
For a cold salad option, allow the refrigerated salad to sit at room temperature for 15-20 minutes before serving. This will help the flavors to develop and the quinoa to soften slightly.
If the salad seems dry after reheating, drizzle a small amount of lemon dressing over the top and toss gently to combine. This will help to refresh the flavors and add moisture to the dish.
Garnish the reheated salad with a sprinkle of freshly toasted almonds for added crunch and texture. If desired, you can also add a handful of fresh spinach leaves to brighten up the appearance and flavor of the dish.

Interesting Trivia About Sun-Dried Tomatoes

The sun-dried tomato, spinach, and quinoa salad is a great source of plant-based protein, as quinoa is a complete protein containing all nine essential amino acids. Additionally, spinach is rich in iron and other essential nutrients, making this salad a nutritious and delicious option for a healthy meal.

Budget-Friendly Tips for Making Quinoa Salads at Home

The cost-effectiveness of this sun-dried tomato, spinach, and quinoa salad recipe is quite high. Quinoa is a budget-friendly grain, and the addition of spinach and sun-dried tomatoes provides essential nutrients without breaking the bank. The use of simple, readily available ingredients makes this recipe a cost-effective option for a household. The approximate cost for a household of 4 people is around $10-15, making it an economical and nutritious choice. Overall Verdict: 9.

Is This Sun-Dried Tomato, Spinach and Quinoa Salad Healthy?

This sun-dried tomato, spinach, and quinoa salad recipe is a nutritious and well-balanced dish. Here's why:

Quinoa is a superfood packed with protein, fiber, vitamins, and minerals, making it an excellent base for a healthy salad.
Spinach is rich in antioxidants, vitamins A, C, and K, and essential minerals like iron and calcium.
Sun-dried tomatoes provide a concentrated source of lycopene, an antioxidant that may help reduce the risk of certain cancers and heart disease.
Almonds offer healthy fats, protein, and vitamin E, which support heart health and brain function.
The lemon dressing is made with heart-healthy olive oil, garlic, and Dijon mustard, adding flavor without relying on excessive salt or sugar.

To make this salad even healthier, consider the following suggestions:

Increase the amount of spinach or add other leafy greens like kale or arugula to boost the salad's nutrient density.
Reduce the amount of oil in the dressing by replacing some of it with water or additional lemon juice.
Add more colorful vegetables like bell peppers, carrots, or cucumbers to increase the variety of vitamins and minerals.
Experiment with different nuts and seeds, such as pumpkin seeds or walnuts, to provide a wider range of nutrients and textures.
Consider adding a lean protein source like grilled chicken, shrimp, or tofu to make the salad a complete meal.

Editor's Opinion on the Flavors and Textures of This Salad

The sun-dried tomato, spinach, and quinoa salad recipe is a delightful combination of flavors and textures. The nutty quinoa pairs perfectly with the tangy sun-dried tomatoes and fresh spinach, while the toasted almonds add a satisfying crunch. The zesty lemon dressing ties everything together beautifully, adding a refreshing and bright finish to the dish. This salad is not only delicious but also nutritious, making it a wonderful addition to any meal.

Enhance Your Sun-Dried Tomato, Spinach and Quinoa Salad Recipe with These Unique Side Dishes:

Roasted Garlic Asparagus: Tender asparagus spears roasted to perfection with a hint of garlic and lemon zest.

Grilled Peach and Arugula Salad: Juicy grilled peaches paired with peppery arugula, drizzled with a balsamic glaze for a sweet and tangy flavor.

Balsamic Glazed Brussels Sprouts: Crispy Brussels sprouts roasted to perfection and drizzled with a sweet and tangy balsamic glaze.

Similar Salad Recipes to Try

Grilled Vegetable and Quinoa Salad: This salad is a perfect way to enjoy a variety of grilled vegetables mixed with quinoa for a healthy and satisfying meal.

Mango Salsa Chicken: This flavorful and colorful dish combines juicy mango salsa with tender chicken for a delicious and tropical-inspired meal.

Butternut Squash Soup: Warm up with a comforting bowl of creamy butternut squash soup, perfect for a cozy night in during the colder months.

Berry Crisp: Indulge in a sweet and tangy berry crisp, topped with a crunchy oat and almond crumble for a delightful dessert option.

Menu Ideas: Appetizers and Desserts to Complement This Salad

Appetizers:

Stuffed Mushrooms: Delight your guests with savory stuffed mushrooms filled with a flavorful mixture of herbs, cheese, and breadcrumbs. These bite-sized appetizers are sure to be a hit at any gathering.

Caprese Skewers: Impress your guests with these elegant and colorful caprese skewers. Fresh mozzarella, juicy cherry tomatoes, and fragrant basil are threaded onto skewers and drizzled with a balsamic glaze for a refreshing and delicious appetizer option.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth.

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful and refreshing treat. Each spoonful is bursting with fruity flavors and a satisfying crunch.

Why trust this Sun-Dried Tomato, Spinach and Quinoa Salad Recipe:

This quinoa salad recipe offers a delightful blend of flavors and textures. The combination of sun-dried tomatoes and fresh spinach provides a burst of vibrant, nutritious elements. The lemon dressing adds a zesty and refreshing touch, enhancing the overall taste. With the addition of crunchy almonds, this dish promises a satisfying crunch. The careful instructions ensure a perfectly cooked quinoa base, while the flavorful dressing ties everything together harmoniously. Trust in the quality of this recipe to deliver a wholesome and delicious dining experience.

Share your thoughts and experiences with this Sun-Dried Tomato, Spinach and Quinoa Salad recipe in the Recipe Sharing forum section. Let's discuss any variations or serving suggestions you might have!

FAQ:

How long does it take to make the sun-dried tomato, spinach and quinoa salad?

It takes approximately 25-30 minutes to make the sun-dried tomato, spinach, and quinoa salad from start to finish.

Can I make this salad in advance?

Yes, you can make this salad in advance. The flavors actually meld together nicely if you let it sit for a few hours before serving.

Can I substitute the almonds with another type of nut?

Absolutely! You can substitute the almonds with pine nuts, walnuts, or even pecans for a different flavor and texture.

Is this salad suitable for a vegan diet?

Yes, this salad is suitable for a vegan diet as it contains no animal products.

How long will the salad last in the refrigerator?

The salad will last for up to 3-4 days in the refrigerator if stored in an airtight container.