Summer Quinoa Salad

Hungry for more? Easily turn this colorful salad into a light summer meal by adding goat cheese and cooked chicken.
Recipe courtesy of Chef Linda Duggan



  • 2 cups cooked quinoa
  • 2 cups Olivia's Organics Baby Spinach
  • 1 zucchini - diced
  • 1/2 cup red onion - chopped small
  • 2 cups small heirloom tomatoes - halved
  • Salt & pepper to taste


  • 1/4 cup white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt & pepper to taste


  • In a large bowl, mix together the salad ingredients. Season with salt and pepper.
  • In a small bowl, wisk together the dressing ingredients or mix in a blender.
  • Add the dressing to the salad – toss and serve.


Categories: Salad, Side, Spinach