This salad is one of my favorites for its simplicity and flavor. Eating the quinoa freshly warm makes it a super-satisfying meal. FODMAP fact: While almonds are often perceived to be high-FODMAP, it depends on their serving size. You can enjoy ½ ounce (12 g) of almonds without issue, but avoid overconsuming them, as this could result in a high-FODMAP serving.

Warm Quinoa [Vegan]

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Cooking Time



  • 1 cup (240 ml) water
  • 1/4 teaspoon salt
  • 1/2 cup (85 g) white quinoa, rinsed
  • 2 cups (60 g) chopped baby spinach
  • 1/2 cup (75 g) diced cucumber
  • 3 tablespoons (45 ml) soy maple dressing
  • 1/4 cup (24 g) toasted almond slivers
  • 2 tablespoons (15 g) dried.Cranberries


  1. Place the water in a medium saucepan over high heat and add the salt and quinoa.
  2. Bring to a boil, then reduce the heat and simmer until the water is absorbed, 10 to 15 minutes.
  3. Place the cooked quinoa in a medium serving bowl.
  4. Add the spinach and cucumber to the bowl, drizzle with the dressing, and toss to coat.
  5. Top with the toasted almond slivers and dried cranberries.


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