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Sun-Dried Tomato, Spinach and Quinoa Salad

Sun-Dried Tomato, Spinach and Quinoa Salad

Sun-Dried Tomato, Spinach and Quinoa Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 47 %


1/3 cup


black pepper
1 teaspoon

dijon mustard
2 cloves

2 tablespoons

lemon juice
1/3 cup

oil packed sun dried tomatoes
1/4 teaspoon

olive oil
2 tablespoons

olive oil
1 cup

1 pinch

red pepper flakes
1/2 teaspoon


2 cups



  1. Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.To toast the almonds: Warm teaspoon olive oil in a small skillet over medium heat until shimmering.

  2. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant.

  3. Transfer the toasted almonds to a medium-sized serving bowl to cool.Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl.

  4. Drizzle all of the dressing on top and toss to combine.

  5. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesnt wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.