Quinoa is so easy to cook that I created two dishes out of one cooking. One was a warm mushroom pilaf for dinner guests and the other was this salad with cooked spinach. I used the leftover mushroom pilaf as the base for the salad and added more plain quinoa and the other ingredients below. I happen to be sensitive to raw spinach – that is my stomach is sensitive – so cooked is better for me.
This recipe calls for vegetable stock and while you can buy it at the store, homemade stock is always better. Just make a big batch, then freeze it and use it when you need it. Good vegetable stock is essential to a plant-based lifestyle. This is a great video that shows how simple it is to make your own stock and keep it on hand. Also as an added tip fresh ground black pepper always works well with spinach. So, if you have a pepper mill I would use it for this dish.
Spinach is an excellent source of folic acid, magnesium, potassium, as well as carotenes, vitamin K, vitamin C, and lutein. However, spinach also has oxalic acid (as do other members of the family – chard, beet greens and several other vegetables.) Spinach has the most but some of it is lessened by cooking. Oxalic acid is so high in rhubarb leaves that it’s poisonous to us. So, only eat the stalks but don’t let that stop you from eating this nutritious plant.
No oil is added to the dressing since the marinated artichoke hearts and the sun-dried tomatoes are soaked in oil.
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