Sun-Dried Tomatoes, Spinach and Quinoa Salad

Recipe yields 4 side servings or 2 main dish-sized servings.


Lemon dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste


    • 1 cup quinoa, rinsed in a fine-mesh colander
    • ⅓ Red or Yellow sun-dried tomatoes in oil, drained and chopped
    • 2 cups roughly chopped fresh spinach or arugula
    • ⅓ cup sliced almonds
    • ¼ teaspoon extra virgin olive oil
    • Salt, to taste


      1. To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
      2. Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.
      3. To toast the almonds: Warm ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
      4. Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.

      Shopping list:

      Red Sun Dried Datterino Tomato in oil

      Yellow Sun Dried Datterino Tomato in oil

      Extra Vigin Olive oil: