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Healthy quinoa with fresh spinach leaves and vegetables tossed in a red wine garlic vinaigrette

Quinoa Salad with Spinach and Red Wine Vinaigrette

A fresh and healthy quinoa salad full of spinach, tomatoes, garbanzo beans and feta cheese tossed in a red wine garlic vinaigrette.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Author Gerry Speirs


For The Dressing

  • 2 1/2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh oregano
  • Salt and black pepper
  • 1 cup olive oil

For The Salad

  • 3 1/2 cups cooked and cooled quinoa 1 cup uncooked yielded 3 1/2 cups for me
  • 1 cup finely sliced red onion
  • 1 cup diced cucumber
  • 3/4 cup garbanzo beans drained and rinsed
  • 1/2 cup diced orange pepper
  • 1/2 cup diced green pepper
  • 1/2 cup pitted kalamata olives halved
  • 1/2 cup cherry tomatoes halved
  • 1/4-1/2 cup crumbled feta cheese
  • 4 cups spinach leaves
  • Salt and black pepper to taste


  • Combine all of the dressing ingredients in a blender and pulse. Slowly add the olive oil and blend again until the dressing has emulsified. Set aside.
  • In a large bowl, combine the cooled quinoa, spinach, onion, cucumber, beans, both peppers, olives, tomatoes and feta cheese.
  • Add about half of the dressing and toss well.
  • Taste the salad and add more dressing if desired. Season with salt and pepper.
  • Serve at once.


You can make the salad ahead of time. Cover and store in the fridge adding the dressing just before serving.