Ah, salads. They’re often dismissed as the sidekick, the Robin to the main course’s Batman. But not this time.
This spinach and quinoa salad with avocado and crunchy toppings—wow! It’s like a symphony of flavors and textures playing in your mouth. I made this after watching a random cooking show last weekend, and let me tell you, it’s like the weather lately—unpredictable but totally worth the ride.
Steps
- Cook the rinsed quinoa by combining it with water in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Allow it to absorb the water for about 15 minutes before removing it from heat and letting it rest, covered, for 5 minutes.
- While the quinoa cooks, prepare the salad dressing by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and red pepper flakes. Add freshly ground black pepper to taste.
- Toast the sliced almonds by heating a small amount of olive oil in a skillet over medium heat. Add the almonds and a pinch of salt, stirring frequently until they turn golden and fragrant. Transfer them to a serving bowl to cool.
- Fluff the cooked quinoa with a fork and transfer it to the serving bowl with the almonds. Pour the lemon dressing over the quinoa and mix thoroughly.
- Add the chopped sun-dried tomatoes to the quinoa mixture, and wait a few minutes before adding the spinach to prevent wilting. Toss everything together and adjust the seasoning with additional salt and pepper if necessary. Serve the salad immediately.
Ingredients
- 1 cup quinoa, rinsed
- ? cup sun-dried tomatoes, drained and chopped
- 2 cups chopped fresh spinach or arugula
- ? cup sliced almonds
- ¼ teaspoon olive oil for toasting almonds
- Salt, to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
FAQ
- Can I make this salad nut-free?
- Yes, you can make the salad nut-free by substituting the almonds with pepitas (green pumpkin seeds). Sunflower seeds or pine nuts, if you are not sensitive to them, would also work well.
- What are some variations to the salad ingredients?
- You can replace spinach with arugula for a different flavor. Adding feta cheese or chickpeas can enhance the protein content, or top it with a fried egg for a complete meal.
- How should I store the salad, and how long will it last?
- Store the salad covered in the refrigerator. It will keep well for several days. You can gently reheat it or enjoy it chilled.
- Why did my quinoa turn out mushy, and how can I avoid it?
- To prevent mushy quinoa, try cooking it uncovered for about 15 minutes and then let it rest for 5 minutes off the heat. This method should yield fluffy quinoa.
- Is the salad suitable for a vegan or gluten-free diet?
- Yes, this salad is both vegan and gluten-free, making it an excellent option for various dietary preferences.
Tips
- To prevent quinoa from becoming mushy, cook it uncovered for 15 minutes and let it rest for 5 minutes off heat before fluffing with a fork.
- Toast sliced almonds in a skillet with olive oil and a pinch of salt until golden and fragrant, but be cautious as they can burn quickly.
- For a nut-free version, substitute almonds with pepitas or sunflower seeds, or use pine nuts if you prefer.
- Add the chopped spinach to the salad just before serving to ensure it retains its texture and doesn’t wilt too much.
Equipment
- Dried Tomato, Spinach and Quinoa Salad that you might not normally have at home and may need to buy:
- Fine-mesh colander (for rinsing quinoa)
- Medium saucepan (for cooking quinoa)
- Small skillet (for toasting almonds)
- Whisk (for preparing the dressing)
