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Summer Quinoa Salad
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Summer Quinoa Salad


  • 1 pint cherry tomatoes
  • 5 oz spinach
  • 1/2 cup pine nuts (optional)
  • 4 oz crumbled goat cheese (optional)
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • S&P to taste
  • 1 cup quinoa (uncooked)


  • In a large pot bring 1 cup quinoa and 2 cups water to a boil. Cover pot and lower heat to simmer. Cook ~20 minutes or until water is absorbed. Set aside to cool. Store. 
  • Halve 1 pint cherry tomatoes.
  • Whisk together: 1/2 cup olive oil and 1/4 cup balsamic vinegar. 
  • In a large bowl toss cooked quinoa, 5 oz spinach leaves, halved cherry tomatoes and balsamic dressing.
  • Top each serving w/ crumbled goat cheese and pine nuts (optional).