Baby Spinach and Quinoa Salad with Citrus Vinaigrette
A vibrant salad combining tender baby spinach, fluffy quinoa, and a zesty citrus dressing for a refreshing, nutrient-packed meal. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs quinoa, water, baby spinach leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 4 cups baby spinach leaves
- 1 cup, peeled and sliced orange segments
- 1/4 cup, thinly sliced red onion
- 1/2 cup, crumbled feta cheese
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp orange juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil, add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy; fluff with a fork and let cool.
- Step 2: In a large bowl, combine 4 cups fresh baby spinach, 1 cup orange segments, 1/4 cup thinly sliced red onion, and 1/2 cup crumbled feta cheese.
- Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 2 tbsp orange juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
- Step 4: Add the cooled quinoa to the spinach mixture, pour the citrus vinaigrette over the salad, and toss gently to combine all ingredients evenly.
- Step 5: Serve immediately or chill for 30 minutes to allow flavors to meld.
Frequently asked questions
How long does Baby Spinach and Quinoa Salad with Citrus Vinaigrette take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baby Spinach and Quinoa Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Baby Spinach and Quinoa Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baby Spinach and Quinoa Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baby Spinach and Quinoa Salad with Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
