Chopped Spinach and Quinoa Salad

This salad is delicious and packed with protein, especially when you add the chickpeas.

While I was preparing to make the salad for dinner, I also cut up veggies for a morning juice. Sometimes it is easier to cut, wash and prep fruits and vegetables all at once for multiple uses, such as juicing or a salad or soup.

For the salad, I used a box grater to grate the carrots and apples. While I typically leave baby spinach whole, this time I chopped it up. Proportionally it worked better for me to chop the spinach and it makes for a beautiful presentation. I used a trail mix that we had on hand. Nuts are such a nutritious add to any salad. So, whatever you have available, throw it in! This recipe makes a great lunch, dinner, or side salad. I had this salad two ways, once without the chickpeas with apple cider vinegar as my dressing (it made for a good side salad). Then I had it with a creamier tahini dressing with the added chickpeas (which was great alone for dinner).


Chopped Spinach & Quinoa Salad

  • Difficulty: Easy
  • Print

Chopped Spinach & Quinoa Salad

4 cups Baby Spinach, chopped
2 Large Carrots, grated
1 Large Apple, grated (I used a Honeycrisp)
1.5 cups cooked Quinoa
1/2 English Cucumber, diced
1 Cup Nuts / Nut mix or Trail mix (walnuts, pecans, pumpkin seeds, dried cranberries)
Chickpeas, optional (1 15oz can drained/rinsed)

-Grate carrots and apples and set aside in a large mixing bowl. To this add the cooked quinoa, diced cucumbers and chopped spinach.
-Add chickpeas and desired mixed nuts.
-Top with your favorite dressing or add equal parts of oil and apple cider vinegar.
-Add salt and pepper to taste and enjoy!

Chopped Spinach and Quinoa Salad with a creamy tahini dressing.

Proverbs 31:25

“Strength and dignity are her clothing,

    and she laughs at the time to come.”