For a quick, healthy meal the whole family will love, you’ve got to try this delicious grape quinoa salad! The perfectly cooked quinoa is mixed with sliced almonds, green onions, sweet red grapes and fresh spinach. The whole dish is topped off with a tangy orange dressing that brings the whole thing together. It’s great for a quick dinner with some rotisserie chicken, but it also makes the best side dish for the holidays or a potluck! {Gluten-free & vegan-friendly}
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Easy Quinoa Salad with Grapes
Grain salads are the best, especially when they’re as tasty and pretty as this grape quinoa salad! The addition of quinoa makes this whole salad so much more filling and satisfying, while the sweetness of the grapes pairs perfectly with the sharp green onions and tangy orange dressing.
And don’t forget the toasted almonds! They add a delicious flavor and wonderful crunch.
This quinoa salad with spinach and grapes is one of my all-time favorite things to make and with the vibrant colors, it always reminds me of fall!
Why We Love This Quinoa Salad with Almonds
- So simple: There is nothing complicated or confusing about this salad. Simply cook the quinoa like normal, let it cool, then combine it with all of the other ingredients. It’s also a great way to use up extra cooked quinoa and give it some new life!
- Yummy & delicious: This is one of the best salads! The sweet grapes are a nice contrast to mild spinach and nutty almonds. The green onions add a bright, savory flavor, and the tangy orange dressing brings the whole dish together. I could eat it everyday!
- Naturally gluten-free: Since quinoa is a gluten-free whole grain, it’s a fantastic option for people who need to avoid gluten. Plus, quinoa is a complete protein on its own, so it’s great for people who follow a plant-based lifestyle as well.
- Perfect for meal prep: This salad makes a great lunch to enjoy all week long! The quinoa mixture can sit for 4-5 days in the fridge. I like to add the fresh spinach that morning to keep it from wilting. Since you don’t even have to microwave it, it’s absolutely perfect for those busy days!
Ingredient Notes
For the salad:
- Dry quinoa: Start with regular dry quinoa and cook it following the package instructions.
- Water: Use water to cook the quinoa, or for extra flavor, try reduced sodium chicken or vegetable broth.
- Sliced almonds: Toasted almonds add a nice crunch and nutty flavor.
- Baby spinach: This tender green is the perfect addition to this healthy quinoa grape salad.
- Scallions: Finely chop scallions or green onions for a little bite and a crispy texture.
- Red seedless grapes: Cut red grapes into halves. Green grapes work well, too.
- Salt and black pepper
For the orange dressing:
- Olive oil: This is the base of the vinaigrette, and it will add plenty of healthy fats to this spinach quinoa salad.
- Apple cider vinegar: This vinegar has a slightly mild, fruity scent that pairs well with orange. You could also use white wine vinegar, white balsamic vinegar, or fresh lemon juice.
- Dijon mustard: This will help emulsify the oil and vinegar together.
- Honey: This adds a little sweetness to the other dressing ingredients. Maple syrup works well, too.
- Orange concentrate: This orange juice concentrate has an intense orange flavor. Look for it in the freezer section at your grocery store, or sub in freshly squeezed orange juice if in a pinch.
- Salt and pepper
How to Make Quinoa Salad – Step-by-Step Instructions
- Cook quinoa according to package directions. You can use broth instead of water for more flavor. 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.
- In a small bowl or jar, combine the ingredients for the dressing.
- 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.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- If making this quinoa salad ahead of time, don’t add the spinach in until just before serving to prevent it from going soggy.
- You can find orange juice concentrate in the freezer section of the grocery store.
- For extra orange flavor, add some fresh orange zest to the dressing.
- Be sure to let the quinoa cool in the fridge until it is cold. This will keep it from wilting the greens or cooking the other ingredients.
Recipe FAQs
Yes! Quinoa salads are often meant to be eaten cold, although they are also great at room temperature.
The easiest way to cut grapes for salads is to slice them in half with a sharp paring knife. If you want smaller pieces of grape, you can cut them along the short side into 1/4-inch slices. This takes quite a bit longer, and the grapes are quite slippery, so I typically recommend just cutting them into halves or quarters.
Freshly made quinoa salad will typically last 4-5 days in an airtight container in the fridge.
It’s not recommended to freeze any type of salad. The delicate fruits, vegetables, and herbs will be destroyed by the thawing process. If you happen to have a lot of cooked quinoa left over, you can freeze that on a parchment paper lined baking sheet, then store it in a freezer safe bag. Let it thaw, and then make the salad.
Storage Guidelines
Store leftover quinoa spinach salad in an airtight container in the fridge for 3-4 days. It can be eaten cold or at room temperature, but be sure not to leave it at room temperature for longer than 2 hours to avoid growing harmful bacteria.
What to Serve with Quinoa Salad
This quinoa salad can easily be served as an easy lunch or dinner, or offer it as a side dish for these main courses:
- Air Fryer Boneless Turkey Breast
- Walnut Crusted Salmon
- Grilled BBQ Chicken Thighs
- Parmesan Crusted Cod
- Christmas Beef Roast
- Slow Cooker Thanksgiving Chicken
Recipe Variations
- Try extra add-ins: This grape quinoa salad is great as it is, but you could easily add more toppings to take it to the next level. Add some fresh parsley, dried cranberries, pumpkin seeds, red onion, orange segments, sunflower seeds, or even crumbled feta cheese!
- Change the greens: This recipe tastes great with a variety of other greens as well. Instead of baby spinach, try baby kale, arugula, chard, or hearty winter greens. Escarole would be a great fit!
- Use couscous: Although quinoa adds extra fiber and protein, you could easily replace it with couscous instead.
- Roast the grapes: Roasted grapes have a concentrated flavor and a softer texture that is really fun to eat in this quinoa salad recipe!
- Add protein: Serve this salad with either grilled or roasted chicken or a can of drained chickpeas for extra protein.
More Delicious Salads
- Greek Quinoa Salad
- Quinoa Edamame Salad with Sesame Ginger Dressing
- Blueberry Walnut Salad
- Asparagus Couscous Salad
- Kale Beet Salad
- Kale Blueberry Salad
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Grape Quinoa Salad with Spinach and Almonds
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 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons orange concentrate
- 1/4 teaspoon salt
- Freshly ground pepper
Instructions
- Cook quinoa according to package directions. You can use broth instead of water for more flavor. 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.
- In a small bowl or jar, combine the ingredients for the dressing.
- Transfer the cooked 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.
Notes
- If making this quinoa salad ahead of time, don’t add the spinach in until just before serving to prevent it from going soggy.
- You can find orange juice concentrate in the freezer section of the grocery store.
- For extra orange flavor, add some fresh orange zest to the dressing.
- Be sure to let the quinoa cool in the fridge until it is cold. This will keep it from wilting the greens or cooking the other ingredients.
Nutrition
This recipe was originally posted in June 2019 but was updated in October 2023 to include more helpful tips and better photos.
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