Spinach Quinoa Salad by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Spinach Quinoa Salad

This Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds is so pretty and tasty, it'll have no trouble finding a spot on your Christmas menu... but really, no need to save it for the occasion: it's just as spectacular any other day of the year!
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 as side dish
Calories 281kcal
Author Sonia! The Healthy Foodie


  • 3 cups leftover cooked quinoa* cooled
  • 2 oranges peeled and cut into chunks
  • 2 cups fresh baby spinach leaves
  • 1 can sliced water chestnuts drained
  • 1/2 cup dry roasted cashews
  • The seeds from half a pomegranate

For the vinaigrette


  • In a large mixing bowl, combine the cooked quinoa, orange chunks, spinach leaves, sliced water chestnuts, roasted cashews and seeds from half a pomegranate.
  • In a small container or measuring cup, combine the evoo, acv, Dijon mustard, honey, minced garlic, fresh herbs, salt and pepper and mix vigorously with a whisk, until well combined and slightly emulsified.
  • Pour the vinaigrette over the salad and toss gently to combine.
  • Serve immediately or, if time permits, place your salad in the fridge for a couple of hours to allow all the delicious flavors to meld and fully develop.
  • Leftovers will keep in the refrigerator for up to a couple of days.


*Or cook 1 cup of dry quinoa according to directions on package and let cool completely.


Calories: 281kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 239mg | Potassium: 348mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1250IU | Vitamin C: 28.7mg | Calcium: 50mg | Iron: 2.5mg