Source: Patricia Chuey | Catégorie: Salades

Layered Spinach and Quinoa Salad

This colorful salad is equally attractive and tasty whether assembled in layers in a clear glass bowl or simply tossed altogether. The combination of yogurt, cheese, vegetables and grains makes for a well-balanced vegetarian meal. Canola oil’s low saturated fat content keeps the dressing free-flowing in the refrigerator.

Layered Spinach and Quinoa Salad


  • 3/4 cup plain Greek yogurt 175 mL
  • 2 Tbsp canola oil 30 mL
  • 4 Tbsp freshly squeezed lemon juice 4 Tbsp
  • 1 Tbsp granulated sugar 15 mL
  • 1/2 tsp salt 2 mL
  • 4 cups chopped fresh spinach 1L
  • 1/2 cup chopped red onion 125 mL
  • 2 cups cooked quinoa or whole grain of your choice 500 mL
  • 2 cups chopped tomatoes 500 mL
  • 3/4 cup crumbled feta cheese 175 mL
  • 1/4 cup toasted pumpkin seeds 60 mL


  • For dressing: In glass jar or container with lid, shake together yogurt, canola oil, lemon juice, sugar and salt.
  • 1. In large bowl, toss spinach with 3 tablespoons of dressing and spoon into bottom of clear serving bowl. Sprinkle onions on top to form second layer of salad.
  • 2. In large bowl, combine quinoa with 3 tablespoons of dressing and spoon atop onion layer. Sprinkle tomatoes, feta and pumpkin seeds on top and drizzle with remaining dressing. Serve immediately.




1 cup (250 mL)


Per Serving

Lipides17 g
Gras saturés6 g
Cholestérol20 mg
Glucides23 g
Fibres3 g
Sucres7 g
Protéines10 g
Sodium440 mg
Potassium402 mg