Sun-Dried Tomato, Spinach and Quinoa Salad

This simple spinach quinoa salad is full of fresh Mediterranean flavors, including lemon, sun-dried tomatoes and toasted almonds! It’s vegan and gluten free, too, so it’s a great potluck option. Recipe yields 4 side servings or 2 main dish-sized servings.

Sun-Dried Tomato, Spinach and Quinoa Salad

INGREDIENTS
Salad
  1. 1 cup quinoa, rinsed in a fine-mesh colander
  2. ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
  3. 2 cups roughly chopped fresh spinach or arugula
  4. ⅓ cup sliced almonds
  5. ¼ teaspoon olive oil
  6. Salt, to taste

Lemon dressing
  1. 2 tablespoons olive oil
  2. 2 tablespoons lemon juice
  3. 2 cloves garlic, pressed or minced
  4. 1 teaspoon Dijon mustard
  5. ½ teaspoon salt
  6. Pinch of red pepper flakes
  7. Freshly ground black pepper, to taste

INSTRUCTIONS
  • To cook the quinoa: 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 until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
  • 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.