Fluffy quinoa, roasted beets, fresh spinach, crunchy toasted hazelnuts and juicy blueberries make the most delicious combination! 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 eight 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.
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.
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
Watermelon Mint Feta Avocado Salad
Vegan Shredded Kale Caesar Salad with Chickpea Croutons
Simple Summer Salad with Strawberry Balsamic
Berry-Cherry Quinoa Salad with Candied Walnuts
Easy Plumcot Stone Fruit Salad
Asparagus Ribbon Salad
California Avocado Kale Salad with Cashew Ranch
Spinach Quinoa Salad with Roasted Blueberry Vinaigrette is an elevated dish that has the perfect balance of savory and sweet flavors.
Roasted Blueberry Vinaigrette
- 1 cup fresh blueberries
- 1/3 cup plus 2 teaspoons extra virgin olive oil, divided
- 2 teaspoons pure maple syrup
- 1/4 teaspoon salt, plus more as needed
- 1/4 teaspoon black pepper, plus more as needed
- 1 clove garlic
- 1/3 cup balsamic vinegar
Spinach Quinoa Salad
- 4 medium beets, scrubbed, peeled, and cut into 1/2-inch chunks
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cup water
- 1 cup uncooked quinoa, rinsed
- 6 cups baby spinach
- 1 1/2 cups fresh blueberries
- 1/2 cup hazelnuts, toasted and coarsely chopped
- 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, 1/3 cup oil, 1/4 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.
- Bring the water to a boil in a medium pot over high heat. Once the water is boiling, add the quinoa, stir, cover the pot, and reduce the heat to medium-low. Cook for 15-18 minutes, until all the liquid has been absorbed. Fluff the quinoa with a fork and set it aside to cool slightly.
- To assemble the salad, top the spinach with quinoa, beets, fresh blueberries, hazelnuts, and your desired amount of vinaigrette. Toss to combine and serve.
If you don’t want to cook the quinoa on your stovetop you can try my Instant Pot method HERE.
- Category: Salad
Keywords: spinach and quinoa salad