Quinoa and Spinach Salad with Red Onion Vinaigrette

This Quinoa and Spinach Salad with Red Onion Vinaigrette is something I come back to often — not because it’s trendy or ticking health boxes, but because it makes me feel good. It’s light but grounded, clean without being clinical, and full of small moments of flavour that surprise you with every bite.

There’s something satisfying about the way it comes together. The quinoa is soft and nutty, the spinach stays just tender, and the edamame gives a clean, green crunch. Creamy avocado tucks in between it all, and then comes the dressing — bright, a little sharp, and full of the quiet hum of red onions softened in vinegar and lime.

It’s the kind of meal that feels like a pause. One bowl. Just enough going on to keep things interesting, but never overwhelming.

Whether you’re making it for lunch, sharing it at the table, or storing it for a day when you want something already done — this is one of those recipes that makes healthy feel like a comfort, not a chore.

💚 Why You’ll Love This Recipe

• Fresh, colourful, and full of texture – Crunchy carrots, creamy avocado, soft quinoa, and the tiniest bite from roasted almond flakes — every forkful has something new.
• The vinaigrette brings everything alive – Sharp red onion, citrus, and just a touch of sweetness — it lifts the salad without overpowering it.
• Balanced and nourishing – It’s light but filling, packed with fibre, healthy fats, and plant protein from quinoa and edamame.
• Naturally gluten-free and vegan – No swaps, no adjustments — just real food that happens to suit everyone at the table.
• Easy to make ahead – It holds up beautifully in the fridge and gets even better as the flavours settle.

Ingredients You’ll Need to Make Quinoa and Spinach Salad

This salad brings together fresh, simple ingredients — the kind that do a lot with very little. Each one adds something to the bowl, whether it’s texture, colour, or a subtle layer of flavour.

• Quinoa – Light, fluffy, and full of plant-based protein. It forms the heart of the salad, soaking up the vinaigrette beautifully.
• Carrot and beetroot – Freshly julienned, they add a natural crunch and earthiness. Their colours pop against the greens and give the salad real presence.
• Edamame – Bright and tender, these little green beans bring a gentle bite and a hit of protein.
• Baby spinach – Soft, leafy, and mild — the perfect base to hold everything together.
• Avocado – Adds creamy richness and makes the salad feel like a full meal.
• Roasted almond flakes – For that delicate crunch and toasty, nutty depth.
• Fresh herbs – A handful of chopped mint and coriander adds freshness and that lift you only get from raw herbs.

For the Red Onion Vinaigrette

The vinaigrette is what makes the salad sing. It’s bold and bright — just sharp enough to bring contrast, with a hint of sweetness that ties everything together.

• Red onion – Thinly sliced and softened in the dressing, it adds edge and personality without being overpowering.
• Apple cider vinegar and lime juice – Bring the acidity, keeping the flavours crisp and clean.
• Orange juice – Adds a soft citrusy roundness that balances the sharpness beautifully.
• Dijon mustard – For body and depth.
• Agave or maple syrup – Just a touch, to soften and balance the acidity.
• Olive oil – To pull it all together into a silky, pourable dressing.
• Salt and pepper – Always to taste, to bring it all into balance.

How to Make the Best Quinoa and Spinach Salad

Start by cooking the quinoa. Rinse it well and cook according to the packet instructions until light and fluffy. Once done, spread it out or fluff with a fork and let it cool to room temperature. You want it just warm — not hot — so it doesn’t wilt the spinach when tossed through.

While the quinoa is cooking, bring a small pot of water to the boil and cook the frozen edamame for 3–5 minutes. Drain and set aside to cool slightly.

To prepare the vinaigrette, whisk together the sliced red onions with apple cider vinegar, lime juice, and orange juice. Let it sit for a few minutes so the onions can soften slightly. Then whisk in the mustard, maple syrup, olive oil, salt and pepper until smooth and glossy.

In a large mixing bowl, combine the cooked quinoa, baby spinach, julienned carrot and beetroot, edamame, avocado, and roasted almond flakes.

Drizzle over the vinaigrette and gently toss until everything is well coated. Taste and adjust seasoning if needed.

Serve fresh, or let it chill for a short while to deepen the flavours — it holds up beautifully either way.

Helpful Tips and Tricks to Make Quinoa and Spinach Salad with Red Onion Vinaigrette

• Quinoa should be fluffy, not mushy – Cook it just until tender and no more. Overcooked quinoa can lose its texture. I like to add a teaspoon of bouillon powder while it cooks for extra flavour.(Leftovers also keep well in the fridge for 3–4 days.)
• Let the quinoa cool – Tossing while warm can wilt the spinach and dull the dressing. Room temperature is best.
• Use baby spinach if you can – It has a delicate, mild flavour and just the right amount of crispness to balance the salad.
• Don’t rush the onions – Letting them sit in the acid for a few minutes helps soften their sharpness and deepens the flavour of the vinaigrette.
• Swap if needed – No quinoa? Roasted buckwheat works beautifully too. Green peas can stand in for edamame. You can keep the spirit of the salad even with a few changes.
• Toast your almonds – A few minutes in a dry pan brings out a warm nuttiness that really lifts the final bowl.

Looking for More Salad Recipes ?? Here are few of our Favourites:

1. Cold Noodle Salad with Tofu
2. Quinoa Salad with Avocado Dressing
3. Orzo Pasta Salad with Avocado, Lime Pesto Dressing

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Quinoa and Spinach Salad with Red Onion Vinaigrette

Serves: 4 Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

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Ingredients

• ½ cup uncooked quinoa
• 1 carrot, julienned
• 1 large beetroot, julienned
• 1 cup edamame beans
• 2 cups baby spinach
• 1 avocado, cubed
• ¼ cup roasted almond flakes
• 1 tbsp mint, roughly chopped
• 1 tbsp coriander, roughly chopped

For Red Onion Vinaigrette:

• 1 small red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 orange, juiced
• 1 tsp Dijon mustard
• 1.5 tbsp agave nectar or maple syrup
• 3 tbsp olive oil
• Salt and pepper to taste

method

1. Rinse the quinoa well under cold water, then cook according to the packet instructions until fluffy. Let it cool to room temperature before using.
   (½ cup uncooked quinoa)
2. Bring a pot of water to the boil. Add the frozen edamame and cook until tender, about 3–5 minutes. Drain and set aside.
   (1 cup edamame beans)
3. In a small bowl, whisk together the red onion, apple cider vinegar, lime juice, and orange juice. Let sit for 5–10 minutes to mellow the onions slightly.
   (1 small red onion, 2 tbsp apple cider vinegar, 1 tbsp lime juice, juice of 1 orange)
4. Add the Dijon mustard, agave nectar or maple syrup, and olive oil to the bowl. Season with salt and pepper, then whisk until emulsified and glossy.
   (1 tsp Dijon mustard, 1.5 tbsp agave or maple syrup, 3 tbsp olive oil, salt and pepper to taste)
5. In a large bowl, combine the julienned carrots and beetroot, spinach, cooked quinoa, edamame, cubed avocado, and roasted almonds.
   (1 carrot, 1 large beetroot, 2 cups baby spinach, 1 avocado, ¼ cup roasted almond flakes)
6. Pour the vinaigrette over the salad and gently toss until everything is evenly coated. Sprinkle over the chopped herbs and serve.
   (1 tbsp mint, 1 tbsp coriander)

Did You Make This Recipe?

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