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+ servings

Monterey Quinoa Salad

Course Lunch
Cuisine American
Keyword gluten-free, monterey jack cheese, Quinoa, salad, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 377kcal


  • 1 cup quinoa, uncooked
  • 1 cup cherry tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 tablespoon olive oil
  • 3 tablespoon vinegar, red wine
  • 4 ounce Monterey Jack cheese
  • 2 cup spinach
  • 4 medium kiwi


  • Cook quinoa as directed on package.
  • While cooking, slice tomatoes in half and add to a large mixing bowl.  Season with salt and pepper; add olive oil and vinegar.
  • Cut cheese into cubes and add to tomatoes along with the spinach.  Toss well to coat evenly.
  • Allow quinoa to cool to room temperature; then, add to veggies and cheese. Toss gently.
  • Serve with sliced kiwi.


Calories: 377kcal | Carbohydrates: 40g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 336mg | Fiber: 6g | Sugar: 8g