tomato spinach quinoa salad packed with veggies and quinoa
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Tomato Spinach Quinoa Salad

This easy to make tomato spinach quinoa salad is such an simple side dish ready in just minutes. Full of fresh summer ingredients and an easy homemade dressing, there are no more questions about what's for dinner! Gluten free, vegan, simple dinner recipe.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: dinner, Lunch, Main, Side Dish
Cuisine: American
Keyword: salad
Servings: 2 -4
Calories: 289kcal
Author: Samantha Rowland


  • 1 cup cooked quinoa about 1/3 cup dry cooked with 2/3 cup water
  • 1 medium heirloom tomato chopped
  • 1/2 red onion chopped
  • 2-3 large handfuls spinach chopped
  • 10-12 leaves basil chopped

White Balsamic Dressing


  • Rinse quinoa. Add quinoa and water to a pot and cook covered over medium heat for 15 minutes or until all the water is absorbed. Fluff with a fork.*
  • While quinoa is cooking, chop tomato, red onion and spinach.
  • Make the dressing
  • *This recipe works best with cold or room temperature quinoa, but can be made with hot quinoa, but spinach might wilt.

White balsamic Dressing

  • In a small jar with a lid, add the olive oil, vinegar, garlic powder, herbs and pinch of salt. Put lid on tightly and shake vigerously for 10-15 seconds. The oil and vinegar should emulsify and become a cohesive dressing. You can also add 1/4 tsp. dijon musttard if you are having trouble getting the oil and vinegar to mix. Taste and add water and pepper.
  • Chop basil right before serving. Add tomato, red onion, spinach and dressing to quinoa. Stir to combine. Serve immediately or within 1-2 hours.



To make this recipe paleo and Whole30 friendly, you can use cauliflower rice in place of the quinoa!


Calories: 289kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 380mg | Fiber: 3g | Sugar: 8g | Vitamin A: 740IU | Vitamin C: 10.9mg | Calcium: 37mg | Iron: 2mg