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The idea was simple enough: leftover quinoa with golden raisins, some spinach, cucumbers, and a dash of olive oil.

I used leftover quinoa, warmed up slightly in the microwave. I would suggest making the quinoa ahead of time and cooling, or the spinach will wilt. Unless you like wilted spinach, then by all means make this a warm salad instead. Substitute any salad ingredients you like, utilizing whatever is on hand



  • 1 cup uncooked quiona
  • 1 cup golden raisins
  • 5-6 cups baby spinach or other dark, leafy greens
  • 1 cucumber, quartered lengthwise and sliced
  • 1 tbsp olive oil
  • salt and pepper, to taste


  • Prepare quinoa according to package directions. Stir in golden raisins, then set aside to cool.
  • Rinse spinach thoroughly, then toss with olive oil. Add cucumber slices and toss. Season with salt and pepper.
  • Toss cooled quinoa with spinach mixture. Serve!

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