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}
This year for my birthday dinner, my mom made the most amazing toasted almond, grape and spinach quinoa salad with an orange vinaigrette.
AKA a flavour explosion in your mouth.
Definitely one of the best quinoa salads I’ve had.
So of course, because I love to share good recipes, I asked her if she could send me a copy of it.
She dug it out of her stash and sent it my way. I made a few tweaks to it and we’re sharing it here today!
Table of Contents
The secret to this Toasted Almond, Grape and Spinach Quinoa Salad
Originally I was tempted to skip the step of toasting the sliced almonds because it was “just one more thing to do,” but seriously guys, DON’T SKIP THIS STEP.
I couldn’t believe how much flavour the toasted almonds brought to the salad.
To toast the sliced almonds, simply place a frying pan over medium heat. Add the sliced almonds. Toast for about 5 minutes or until fragrant (you’ll smell them!), ensuring that you toss them frequently.
They burn pretty easily (I learned the hard way), so don’t abandon the frying pan and go off and do other things.
As long as you follow these steps, you’ll have one flavour-filled quinoa salad.
How to save time when making this recipe
Let’s get real. I know that we’re all busy and are looking for short cuts wherever possible. I know I am, anyways.
If you want to make the prep for this salad super simple, I recommend making the quinoa in advance. You can make it up to two days in advance and just store it in the fridge until you’re ready to put it to use.
You could even prepare the dressing and toasted almonds and chop the grapes in advance too so that when the time comes that you want to serve up this delicious salad, all that you have to do is assemble.
How long does this Toasted Almond, Grape and Spinach Quinoa Salad last in the fridge?
This salad will last up to four days in the fridge. The amazing thing about this salad is that you can also store the recipe with the dressing and don’t have to worry about it going soggy or tasting funky.
It actually tastes BETTER the longer that it sits in the dressing. And believe me, you’ll want to soak up every ounce of this dressing because it is so refreshing and citrusy.
Why this Toasted Almond, Grape & Spinach Quinoa Salad makes a super healthy option
Well. Where do we ever start??
- The quinoa adds 8 grams of fibre and 5 grams of protein per 1 cup cooked serving. And here’s a cool fact. Unlike some plant proteins, quinoa is actually a complete protein, which means that it contains all nine essential amino acids that our bodies cannot make on their own. It’s also rich in minerals such as manganese, phosphorus, magnesium and folate!
- The red grapes are especially high in phytochemical known as anthocyanins. They not only give grapes their purple hue, but they can also potentially lower cardiovascular disease risk as they’ve been shown to lower cholesterol levels and reduce blood clotting. Who would’ve thought grapes could be so powerful?
- Spinach is another nutritional powerhouse and contains high amounts of folate, iron, vitamin B1 (thiamin) and lutein, which is why we should aim to get at least one serving of dark green leafy vegetables per day.
- Finally those almonds not only add a flavourful punch (especially when toasted!), they also contribute monounsaturated fats which can once again help lower cholesterol and overall cardiovascular risk. They also contain vitamin E, fibre and protein, making them a nutritious addition to any salad.
So I think it’s about time we got to the recipe.
What do ya think?
More similar recipes
- Greek Quinoa Salad
- Quinoa Salad with cranberries, pomegranate and butternut squash
- Southwestern Quinoa Salad
- Asian Quinoa Salad
Did you make this recipe? Scroll down to leave a rating and review!
Toasted Almond, Grape & Spinach Quinoa Salad
Ingredients
For the salad:
- 1 cup dry quinoa
- 2 cups water or no salt added broth
- 1/2 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:
- 1/4 cup olive oil
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 2 tbsp. orange concentrate
- 1/4 tsp. salt
- Freshly ground pepper
Instructions
- Cook quinoa according to package directions. You can use broth instead of water for more flavour. Allow to cool.
- 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.
- 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.
- Serve at room temperature or chilled.
Nutrition
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