Quinoa Spinach Salad with Tahini Sauce—this Quinoa Spinach Salad recipe is made with chickpeas and beets. Spiced with cumin and paprika and dressed with homemade tahini sauce.
This salad is so versatile and really easy to make. It can be completely vegan if you choose not to add Feta cheese to it, or you might like to add a grilled salmon fillet or a chicken breast and turn it into a wholesome meal.
I am using Tahini Sauce for dressing and adding Feta cheese, toasted pine-seeds and pomegranate seeds which give this salad an exotic and unique flavor combination.
You only need a few simple ingredients to make this healthy quinoa salad: quinoa, baby spinach, cooked beets and chickpeas.
You will also need, cumin and paprika for spices and Tahini Sauce as a choice of dressing.
I like to add feta cheese crumbs and pine seeds. I also add pomegranate arils for garnishing.
How to cook Quinoa
Quinoa is rich in protein and fibers and loaded with vitamins. Many people are choosing quinoa over rice and pasta since it is plant based and easy to cook too.
To cook quinoa, bring two cups of water to a boil i a pot and add one cup of quinoa. Simmer on low heat for 10–12 minutes until the quinoa is fully cooked and the water has evaporated. Remove from heat and fluff it with a fork. Let cool completely before adding to your salad.
how to make quinoa salad
Start by cutting your beets into slices, and roughly chop the spinach (you can keep whole if the leaves are not too big).
In a large salad bowl mix your spinach, cooked beets, and 1 cup of cooked chickpeas (you can also use canned, drained and washed). Add your quinoa and season with salt, paprika and cumin.
Dress the salad with Tahini Sauce and garnish with pomegranate seeds and toasted pine-seeds (optional).
You can also add some feta cheese for extra protein.
What to Have with Quinoa Salad with Tahini Sauce
This nutritious and healthy salad can be served alone as a light lunch or dinner. You can also add Grilled Chicken or Salmon for extra protein.
Check my other Vegetarian salad recipes; Tabbouleh, Beet Arugula Salad, Couscous Salad, and Watermelon Salad
- 1 cup quinoa, cooked
- 4 cups baby spinach
- 1 cup chickpeas
- 1 cup beets, sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 cup tahini sauce
- 1/4 cup feta cheese, cubed
- handful of pomegranate seeds, for garnishing
- handful of toasted pine nuts, for garnishing
- Bring tow cups of water to a boil and add 1 cup of quinoa; reduce heat to low and simmer for 10–12 minutes until water evaporates and quinoa is fully cooked. Remove from heat and let cool completely.
- In a salad bowl, mix quinoa with spinach, chickpeas and beets; season with cumin and paprika. Pour tahini sauce and mix well. Crumble feta cheese on top and garnish with toasted pine-nuts and pomegranate seeds.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 612Total Fat: 44gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 0mgSodium: 85mgCarbohydrates: 44gFiber: 10gSugar: 8gProtein: 20g
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