Quinoa spinach salad with feta, pomegranate and toasted almonds

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
1/2 cup quinoa

1/2 cup almonds

1/2 lb baby spinach

1 red onion

1 cup sheep feta

3 tablespoons red wine vinegar

3 tablespoons olive oil

2 teaspoons honey

1 teaspoon Dijon mustard

1/2 teaspoon sea salt

fresh ground black pepper to taste


  • Rinse and scrub the quinoa under cold running water.
  • Place in a small saucepan, cover with 1 cup of fresh cold water, and leave to soak overnight.
  • The following day, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
  • Remove from heat, fluff with a fork, and set aside to cool.
  • Preheat an oven to 350°. Slice the almonds and spread with the flesh side up over a baking sheet.
  • Toast in the oven for 5 minutes or until the almonds are lightly browned and fragrant. Remove from heat and set aside to cool for a few minutes.
  • Distribute the spinach over 4 to 8 dinner plates depending on the desired serving size. Scatter the onion, feta, almonds and pomegranate seeds over top each plate.
  • In a small bowl, whisk together the dressing ingredients and drizzle over the salad servings.


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