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Apple Quinoa Spinach Salad

Turn an ordinary salad into a power spinach salad by adding protein-packed quinoa and fiber rich apples and pecans.
Course Salad
Cuisine American
Keyword Apple Quinoa Spinach Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Ali Randall


  • 1/2 cup dry quinoa
  • 5 cups fresh baby spinach
  • 1 honeycrisp apple, sliced
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • Goat cheese
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon stone ground mustard
  • Salt and pepper


  • Prepare the quinoa. Quinoa will increase four times its size when cooked. So to make one cup of cooked quinoa you’ll need to measure out 1/4 cup of dried quinoa to be cooked. You will use a 2 to 1 ratio. So you will use 1/2 cup water.
  • Run cold water over the quinoa in a fine mesh strainer until the water runs clear. Add the quinoa and water to a sauce pan and bring it to a boil. Reduce the heat to a simmer and cover. Simmer for 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and allow it to cool.
  • While the quinoa is simmering, prepare the dressing. Whisk together the vinegar, oil, mustard, honey, salt and pepper.
  • Assembled spinach in a bowl, top with the cooled quinoa, sliced apples, pecans, cranberries and goat cheese. Before serving drizzle with the salad dressing.


I always like to make extra quinoa because it makes a delicious breakfast porridge when you want an easy and healthy breakfast.