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Rhubarb, Quinoa and Spinach Salad

A simple eye-catching salad with the intense flavour combination of rhubarb, feta, and toasted walnuts. A wonderful healthy dish, that tastes as good as it looks.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: lunch, Salad
Cuisine: Canadian
Keyword: quinoa, rhubarb, spinach, summer salads, vegetarian
Servings: 4 people
Calories: 337kcal

Ingredients

The Salad

  • ½ cup water
  • ¼ cup quinoa
  • 2 rhubarb stalks
  • 2 tbsp honey
  • 4 cups baby spinach leaves
  • ¾ cups crumbled feta cheese
  • ½ cup toasted walnuts

The Rhubarb Vinaigrette

  • 1 rhubarb stalk
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 5-6 mint leaves

Instructions

Roast the Rhubarb for the Salad (optional)

  • Cut the two rhubarb stalks for the salad into ½ inch pieces on the diagonal. Taste, if you find it too bitter/sour to use raw in the salad briefly blanch as follows, otherwise set aside and proceed to the next step.
    Preheat oven to 450 degrees. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. 

Cook the Quinoa

  • Bring the water and quinoa to boil in a small saucepan. Reduce to a low simmer, cover and cook for 10 minutes. Turn off the heat and leave the saucepan on the heat for another 4 minutes. Fluff with a fork, and set aside uncovered to cool.

Prepare the Salad Dressing

  • Cut the remaining rhubarb stalk into 1 inch pieces.
    Place in a saucepan with 2 tablespoons of water and bring to a boil. Reduce heat to medium and simmer about 5-10 minutes stirring occasionally.
    TIP: To make a dressing with a darker pink/reddish colour, substitute pomegranate or cranberry juice for the water.
  • Using a slotted spoon transfer the rhubarb to a blender, reserving the cooking liquid. Add the olive oil, honey, mint leaves and balsamic vinegar, purée until smooth. If the dressing is too thick add some of the reserved rhubarb cooking liquid to thin.
    Transfer to a small bowl or jar and set aside to cool.
    Note: the dressing can also be made with a hand-held immersion blender or small food processor.

Assemble the Salad

  • Divide the spinach into 4 large servings ( or six if using as a side salad). Sprinkle the sliced rhubarb, feta, quinoa and walnuts evenly over the salads.
    Drizzle the rhubarb dressing over the salads and serve.

Nutrition

Calories: 337kcal | Carbohydrates: 17g | Protein: 9g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 360mg | Potassium: 479mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3042IU | Vitamin C: 13mg | Calcium: 240mg | Iron: 2mg
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