This salad is a bit simple, but I consumed it daily during the week, and I will continue eating it throughout this week. I believe this alone is worth sharing. The best part of the Spinach Chickpea and Quinoa Salad is that it keeps perfect in the fridge and is highly adaptable. This is a fantastic salad to have on hand to make different meals during your week, or take an easy snack when you’re running out of time.


This salad lasts surprisingly well in the refrigerator for around four days, given or taken, depending on the freshness and quality of your ingredients and the conditions within your refrigerator. If you are planning to prepare the salad ahead and consume it over the week, simply keep the dressing in a separate container and add it right before serving.


This salad can be used in a variety of ways. It’s not necessary to use Quinoa I’ve made this salad with other grains, such as brown rice. You can also cook pasta. Any prepared grain, or even small pasta, could be used as a substitute for the Quinoa. Have fun!


It’s a great way to get your kids involved in eating. Quinoa Salad is more than just a simple side dish. To give a different flavor to this salad over the week, consider topping it with a soft or hard boiling egg and then adding cooked chicken, tofu, or even a piece of chopped leftover meat for lunch.


2 cups of cooked two cups of cooked Quinoa (or any other cereal) ($0.94)

Two tablespoons olive oil ($0.26)

One tablespoon red vinic vinegar ($0.10)

Half a tablespoon citrus juice ($0.03)

1/2 teaspoon dried oregano ($0.05)

1/8 teaspoon mince powder ($0.02)

1/4 tsp salt ($0.02)

Cracked fresh black pepper ($0.02)

4 cups fresh spinach ($0.80)

1 pint grape tomatoes ($1.99)

1 15oz. Chickpeas in a can ($0.55)

2 oz. feta ($1.50)


As your Quinoa (or another cereal) will be cooking, you can prepare the vinaigrette for just a few minutes to allow the flavors to mix. In a small bowl, combine olive oil and red wine vinegar. Add citrus juice, oregano salt, garlic powder, and fresh cracked pepper. Put your dressing in a bowl.

Cut the spinach roughly into smaller pieces. Place the slices in large dishes. Cut the tomatoes in half and then put them in the bowl with the spinach. Drain and rinse the chickpeas, then add them into the bowl. Then, crumble the feta and sprinkle it on the top. Give the ingredients a quick mix until they’re well combined.

Let your grains or Quinoa cool until it’s not steaming anymore. Add the Quinoa that is warm to the salad and stir until it is well-mixed. The Quinoa’s heat will cause the spinach to turn wilted slightly.

Then add the dressing on the top and stir it briefly again. Serve immediately or chill for up to four days.

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