Quinoa Salad

A quick and easy salad that’s perfect for a light lunch or dinner.  To make it a more satiating meal, you could add some grilled chicken

Quinoa Salad

  • Servings: 2-3
  • Difficulty: easy
  • Print


  • ½ cup quinoa, cooked following packet directions (I usually do a 1:2 quinoa to water ratio)
  • 1 bag baby spinach, washed
  • 100g baby beetroots, diced (or as much as you like – canned is fine, just check for low sodium and no added sugar. Alternatively, you could cook fresh beetroot)
  • ¼ cup pinenuts, lightly toasted (you can also use walnuts, almonds, even trail mix)
  • ¼ cup dried cranberries
  • 50g low sodium feta (or reduced fat ricotta)


  • 1 tbs balsamic vinegar
  • 1 tsp Dijon mustard
  • 2-3 tbs extra virgin olive oil


  1. Whisk together ingredients for dressing until combined, and season with pepper (no salt needed). Combine cooled quinoa with spinach, beetroot, nuts, cranberries and feta.
  2. Give it a gentle mix and pour dressing over the salad just before serving.



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