Toasted Almond, Grape & Spinach Quinoa Salad
Prep time
Cook time
Total time
This Toasted Almond, Grape & Spinach Quinoa Salad is definitely a salad that you'll want to bring to those barbecues and potlucks. It's so flavourful, has a beautiful presentation and can be made in advance! {gluten-free & vegan}
Serves: Makes 6 servings
For the salad:
  • 1 cup dry quinoa
  • 2 cups water or no salt added broth
  • ½ cup sliced almonds, toasted
  • 2 cups washed and dried baby spinach
  • 4 scallions, finely chopped
  • 3 cups red seedless grapes, halved
  • Salt and pepper, to taste
For the orange dressing:
  • ¼ cup olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 2 tbsp. orange concentrate
  • ¼ tsp. salt
  • Freshly ground pepper
  1. Cook quinoa according to package directions. You can use broth instead of water for more flavour. Allow to cool.
  2. To toast the sliced almonds, place a frying pan over medium heat. Add the sliced almonds. Toast for about 5 minutes or until fragrant (you'll smell them!) and lightly browned, ensuring that you toss them frequently to prevent burning.
  3. Transfer the quinoa to a large bowl and toss with almonds, spinach, scallions, grapes and desired amount of dressing. Mix until well combined. Season with salt and pepper, to taste.
  4. Serve at room temperature or chilled.
Recipe by Haute & Healthy Living at