Quinoa Spinach Salad with Honey

I first had a salad like this in a restaurant, and I just couldn’t stop thinking about it. When I  recreated it at home, I realized how simple it is. You can play around with the ingredients too—swap the white crumbled cheese for goat cheese or even sprinkle in some nuts. They pair beautifully with the honey-mustard dressing… I’m just guessing here, but I’ll definitely be trying it this way too!

Why You’ll Love This

• Balanced flavors – sweet honey, tangy mustard, creamy cheese, and roasted peppers.
• Wholesome ingredients – fresh vegetables and whole grains keep it light yet satisfying.
• Versatile – works for lunch, dinner, or even meal prep.
• Meal-prep friendly – quinoa and dressing can be made in advance for grab-and-go
• Customizable – swap ingredients to suit your taste or what’s in your fridge.
• Seasonless salad – equally refreshing in warmer months or cozy alongside soup on cooler days.

Ingredients & Their Benefits

1. Baby spinach – High in iron, vitamin K.
2. Quinoa – A complete plant-based protein with fiber to keep you full and energized.
3. Boiled eggs – Provide high-quality protein and healthy fats for satiety.
4. Roasted red peppers – Rich in vitamin C and adds additional sweet flavor.
5. White cheese – Creamy texture, adds calcium and protein.
6. Tomato – Juicy freshness with lycopene, a powerful antioxidant.
7. Mustard – Tangy kick with metabolism-boosting compounds.
8. Honey – Natural sweetness with antioxidants.
9. Apple cider vinegar – Aids digestion and balances flavors.
10. Olive oil – Heart-healthy fats that also enhance nutrient absorption.
11. Lime or lemon juice – Freshness plus vitamin C boost.

The Recipe

Servings: 2 | Total Time: 25–30 minutes | Difficulty: Easy

Ingredients

For the Salad

• 2 handfuls baby spinach
• 1 cup quinoa (uncooked)
• 2 boiled eggs
• 2 roasted red peppers
• 100 g white cheese (goat cheese works great)
• 1 tomato

For the Dressing

• ½ tbsp mustard
• ½ tbsp honey
• 1 tsp apple cider vinegar
• 2 tbsp olive oil
• A squeeze of lime or lemon juice
  

Instructions

1.  Rinse the quinoa thoroughly using a fine mesh strainer. Place it in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low and simmer for 10–15 minutes, until all the liquid is absorbed. Fluff with a fork and let it cool. (This will give you about 3 cups of cooked quinoa.)
2. Wash and drain the spinach. Dice the tomato and cheese. Slice the roasted peppers into strips, then cut crosswise if preferred. Slice the boiled eggs.
3. In a small bowl, whisk together the mustard, honey, apple cider vinegar, olive oil, and a squeeze of lime or lemon juice. Taste and adjust the balance—if you prefer sweeter, add a touch more honey; if tangier, add more mustard or vinegar. The dressing should be slightly thick and caramel-colored.
4. In a large bowl, combine the spinach, cooled quinoa, tomato, eggs, and peppers. Drizzle lightly with olive oil and season with a pinch of salt. Add the cheese on top, then pour over the honey-mustard dressing. Toss gently and serve.

Swaps & Variations

• Spinach – Use kale, arugula, or mixed greens.
• Quinoa – Swap with bulgur, couscous, or brown rice.
• Eggs – Replace with chickpeas or grilled tofu for a vegan option.
• White cheese – Try feta, halloumi, or leave it out for dairy-free.
• Dressing – Replace honey with maple syrup for a vegan-friendly version.
  

Nutrition

Approx. per serving: Calories: 430 kcal | Protein: 20 g | Carbohydrates: ~45 g | Fat: ~18 g | Fiber: ~7 g

(Values may vary depending on cheese type and portion sizes.)

Dietary Info

Vegetarian | Gluten-free | High in Protein