Quinoa spinach salad with feta and chicken broth, good recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Quinoa spinach salad

You can easily make your dinner complete by added this healthy spinach salad. You can experiment with dressing and toppings to keep it interesting every time you make it.

Quinoa is hard to find in salads and I don’t understand why, because it’s a great way to incorporate healthy nutrients into your diet. My family loves the salad and even kids eat it without complaining. Just mix up the vegetables, add goat cheese and chicken broth and you have a delicious meal on the table.

Adding quinoa makes a huge difference, as it is high-protein, crunchy grain. If you like eating salads for lunch, this is one of the best options. You can even make it a day ahead. You can keep the ingredients fresh by tossing them with lemon juice. Keep the dish fresh and crisp by adding the dressing at the last moment.

This salad is rich in textures and flavors. We’ve got goat cheese, toasted pecans and tomatoes. We’re talking about a bright and healthy vinaigrette. The quinoa will absorb the sauce, soaking up the flavor. It becomes very creamy.

Quinoa spinach salad with feta and chicken broth

This is a very light version of the Greek salad. I replaced the lettuce with spinach and added quinoa for extra health benefits and texture. You can make this salad as a side dish to the main course. I think it will pair great with chicken or shrimps.

Course Lunch & dinner
Cuisine American, Greek
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 166 kcal


  • 375 ml chicken or vegetable broth
  • 200 ml quinoa
  • 8 tbsp extra virgin olive oil
  • 2 cloves garlic, chopped
  • 15 ml red wine vinegar
  • 1 tsp dried oregano
  • 1 large tomato, cut into ½ inch cubes
  • 3 oz baby spinach
  • 1 peeled and cut cucumber
  • 1/4 cup chopped red onion
  • 1 juiced lemon
  • 1/3 tsp salt
  • 1 oz crumbled feta cheese
  • 1/3 tsp ground black pepper


  1. Take a deep pan, add rinsed quinoa (it should be dry). Add the meat broth, olive oil and salt. Boil everything and cook until quinoa is ready. All the liquid should be absorbed, it takes around 12 minutes.

  2. While the quinoa is getting ready, whisk vinegar with oil, oregano and garlic. When quinoa is ready, add this mixture and thoroughly toss. Add salt and pepper to taste, let it rest on a kitchen table.

  3. Take a new bowl, add tomatoes, cucumber, red onion and spinach. Take oil and lemon juice and drizzle the mix. Toss to combine, add salt and pepper. Finally, add quinoa and feta, gently toss a little bit. If the mixture is dry, add more of olive oil. Serve immediately.

Recipe Notes

You can meal prep the salad when you have time and have a delicious and healthy meal on a busy day. If you're making the salad ahead, cook quinoa and toast the pecans. Cut the vegetables and buy seasonings and sauces. The base requires 10 minutes to prepare and the assembly time is less than 5 minutes.

Recipe Rating
(1 votes, average: 5.00 out of 5)
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