Spinach Quinoa Salad with Roasted Blueberry Vinaigrette

5 from 1 review

By Elaine Gordon · Published Jul 27, 2021 (Updated Jul 7, 2023)

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Gluten-Free Refined Sugar-Free Vegan

Fluffy quinoa, roasted beets, fresh spinach, crunchy toasted hazelnuts and juicy blueberries make the most delicious combination! This spinach quinoa salad with roasted blueberry vinaigrette is an elevated dish with the perfect balance of savory and sweet flavors.

This spinach quinoa salad with roasted blueberry vinaigrette is a recipe from my friend, Molly! She has an incredible cookbook called Eat More Plants. It is filled with recipes I either love or cannot wait to try. I love that each recipe incorporates veggies (even the cocktails and desserts!). She has so many innovative and interesting dishes that are absolutely perfect if you're hoping to incorporate fruits and veggies into every meals.

I'm so excited that she said I could share this recipe with you today! It's a filling, colorful, and nutritious salad from the book that immediately had my mouth watering.

All About Blueberries

According to the USDA, blueberries can reduce type 2 diabetes risk and promote heart health. They can aid in maintaining memory function, improving mood, and preventing cognitive degeneration.

Blueberries may promote certain intestinal bacteria that are beneficial to digestive health and the immune system as well. They are abundant with phyto-components such as flavonoids which give blueberries antioxidant and anti-inflammatory activity. They offer a good source of dietary fiber and are an excellent source of essential nutrients such as vitamins C, K, and manganese.

Health Benefits of Quinoa

I recommend buying quinoa in bulk because it lasts so long in the pantry. It is SUPER helpful to have on hand, and not just for this spinach quinoa salad! Quinoa is easy to prepare and offers amazing health benefits. It is a complete protein with all nine essential amino acids. This makes it a great source of plant-based protein for vegans. In fact, it has more protein than any other grain.

Quinoa is a good source of fiber, folate, magnesium, iron, phosphorus and many phytochemicals. It also offers important minerals such as calcium, potassium, copper and zinc.

For a complete guide on quinoa, see my post on Quinoa Benefits for Vegans (+ Recipes).

Using Beets in Spinach Quinoa Salad

I love including beets in salads (such as my recent Pear & Roasted Beet Salad!) because you can combine them with ingredients that pair well with their earthy, savory flavor. Adding something sweet and juicy, like blueberries, makes for the perfect combination!

Beets are an incredible source of fiber, folate, manganese, potassium, iron, and vitamin C. They have even been associated with lowered blood pressure and better blood flow.

Blueberry Vinaigrette

I think the most genius thing about this recipe is the blueberry vinaigrette. Roasting and pureeing the blueberries gives a sweet, tangy flavor with a deep and complex finish. I'm honestly blown away by how simple it is to make a blueberry vinaigrette that tastes totally gourmet! It takes this salad to a whole new level and I cannot get enough.

This spinach quinoa salad with roasted blueberry vinaigrette is vegan, gluten-free, and made without refined sugar. It's my favorite kind of recipe because it's filled with wholesome ingredients and fresh produce! Please tag me on Instagram if you make this dish, and leave a review below with your thoughts. Special thanks to Molly for letting me share this delicious recipe with you! Be sure to check out her cookbook for more incredible recipes.

More Salad Recipes

Spinach Quinoa Salad with Roasted Blueberry Vinaigrette

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5 from 1 review

Author: Elaine Gordon
Yield: 3-4 1x
Diet: Vegan

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Instructions

To make the vinaigrette, preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or foil. Add the blueberries, 2 teaspoons of the oil, maple syrup, salt, and black pepper. Toss to coat the blueberries and bake for 10 minutes, or until the blueberries are juicy and have begun to break down. Remove the baking sheet from the oven and allow the blueberries to cool.
Combine the roasted blueberries, garlic, vinegar, ⅓ cup oil, ¼ teaspoon salt, and the black pepper in a food processor or blender and blend until smooth. Season to taste with additional salt and pepper if desired.
To make the salad, line another rimmed baking sheet with parchment paper or foil and place the beets, oil, salt, and black pepper on the sheet and toss to coat. Roast the beets for 25 minutes, or until tender.
To assemble the salad, top the spinach with cooked quinoa, beets, fresh blueberries, hazelnuts, and your desired amount of vinaigrette. Toss to combine and serve.