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Toasted Quinoa Salad

Photo: Dominic Perri; Styling: Gerri Williams for James Reps

Prep time 15 mins
Cook time 20 mins

Serves 8

"I love the bright flavors in this dish, and it's great with added chickpeas." Rachel Byrne, 47, Fishers, Ind.


  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 2 cups chopped fresh spinach
  • 4 ounces soft goat cheese
  • 1/2 cup chopped almonds, toasted
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • Salt and pepper

Nutrition Information

  • calories 203
  • fat 12 g
  • satfat 3 g
  • protein 9 g
  • carbohydrate 17 g
  • fiber 3 g
  • cholesterol 7 mg
  • sodium 150 mg

How to Make It

  1. In a medium saucepan, toast quinoa over medium heat, stirring, until golden brown and beginning to pop, 2 to 3 minutes. Stir in broth and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until broth has been absorbed and quinoa is translucent, about 15 minutes. Transfer to a medium bowl and allow to cool slightly.

  2. In a large bowl, combine spinach, cheese, almonds, oil, zest and juice. Add warm quinoa and stir gently to combine. Season with salt and pepper. Serve salad warm, or cover and refrigerate to serve cold.