Weekly Dose of Healthy Recipes: Baby Spinach, Quinoa and Tomato Salad

February 10, 2015


Eating healthy doesn’t have to be expensive or time-consuming, especially if you buy ingredients in advance and make a plan of what you’ll be cooking each day.

Our baby spinach, quinoa and tomato salad can be made a few hours in advance and left in the fridge over a day or two, in case you get leftovers.

Quinoa is one of the richest foods in protein that is gluten free and packed with manganese, iron and magnesium.

Introducing quinoa into your daily cooking routine will generate numerous health benefits and add a twist in flavor and texture.

Baby spinach, quinoa and tomato salad takes about 35 minutes to prepare, and with a list of ingredients below will produce 4-6 servings.


  • 1 cup of quinoa
  • 1 can of diced tomatoes
  • 4 cups of baby spinach, chopped
  • ½ cup of feta cheese
  • 3 tablespoons of olive oil
  • Salt and pepper

Step By Step Preparation

  1. Rinse the quinoa before cooking it in 3 changes of water, letting the grains settle before each subsequent rinse.
  2. Cook the quinoa thoroughly in a sauce pan over medium heat for about 15 minutes. Make sure you add salt to the water before adding quinoa, and drain it when done.
  3. Mix in the tomatoes, baby spinach and cheese, adding olive oil and salt and pepper to season to taste.

Bon appétit!

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