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Side Dish • American

Quinoa Salad Recipe

Healthy and delicious, this quinoa salad is full of savory and sweet flavors!

4.5 from 154 votes
35 mins
Total Time
8
servings
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Quinoa Salad

How to Make the Best Quinoa Salad

This quinoa salad is a nutritious and satisfying dish that combines wholesome grains with fresh vegetables and a delightful mix of textures. The warm quinoa perfectly wilts the spinach while the sweet potato adds earthiness and natural sweetness that’s complemented by tart cranberries and creamy gorgonzola cheese.

What makes this salad special is the balance of flavors—the warmth of fresh onions, the nutty quinoa, and the sophisticated touch of glazed walnuts and blue cheese. It’s the kind of dish that works equally well as a hearty side dish or a light main course. The warm ingredients ensure a pleasant contrast between the warm components and the cool, fresh spinach.

This recipe is incredibly versatile and can be customized to your preferences. If you prefer a different cheese, swap in feta or goat cheese. You can add roasted chickpeas for extra protein, or substitute the walnuts with pecans or almonds. Make it ahead of time and enjoy it cold, or serve it warm right after preparation for the best texture and flavor.

Quinoa Salad

Quinoa Salad

Healthy and delicious, this quinoa salad is full of savory and sweet flavors!

4.5 from 154 votes
CourseSide Dish
CuisineAmerican
Keywordeasy quinoa salad, warm quinoa salad, winter quinoa and veggies
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings8 servings
Calories310kcal
AuthorRare Ivy
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Ingredients

Instructions

  1. Rinse quinoa and add to a large saucepan. Add stock and bring to a boil. Once boiling, cover and reduce heat to low or medium-low so that the liquid is at a simmer. Cook 10 minutes until tender and the little spiral "tails" appear.
  2. In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
  3. On a lipped sheet pan or in a baking dish, add sweet potato and coat with remaining olive oil. Sprinkle with salt and roast at 375F for 15 to 20 minutes until tender. Set aside to cool.
  4. In a large bowl, combine quinoa, onions, sweet potato and spinach. Stir to combine. Ingredients should still be slightly warm so spinach will wilt. Add dried cranberries and walnuts, stir to combine.
  5. Top with gorgonzola cheese.

Notes

  • This recipe is best served while the ingredients are still warm so the spinach wilts naturally.
  • Feel free to substitute the gorgonzola cheese with feta or goat cheese for a different flavor profile.
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