Instant Pot Quinoa Spinach Salad with Sausage

This lightning-fast Instant Pot Quinoa Spinach Salad has just three ingredients (plus a quick dressing) and it’s ready in 30 minutes!

I almost didn’t make this Instant Pot Quinoa Spinach Salad in my Instant Pot. I know that sounds crazy, especially since I’m fairly well-versed in the ways of the Instant Pot. You know, considering I’ve published two Instant Pot Cookbooks!

Yet, for some crazy reason, I pulled out a pot and started turning on my stove to cook my quinoa. Suddenly I just don’t recognize myself anymore. 😂

Everyone knows that Instant Pot quinoa is the easiest way to make it in the history of the world. Or at least you do now.

Quinoa Spinach Salad is one of the tastiest and healthiest meals you can make with such little effort. It’s great with some rotisserie chicken thrown in, but you know what makes it even better? Chicken sausage!

Why You’ll Love Instant Pot Quinoa Spinach Salad with Sausage

So Flavorful! – Chicken Sausage swaps so easily for plain ol’ chicken! I’m a big fan of keeping chicken on hand, but chicken sausage has so much flavor which means a better dish in less time with less effort.

So. Easy. – This quinoa spinach salad has just three main ingredients: quinoa, spinach, and chicken sausage. THAT’S IT.

Simple and tasty dressing – Whip up a quick dressing to bring the flavors together. A little fresh lemon juice, extra-virgin olive oil (or avocado oil) and a teaspoon of Dijon. Couldn’t be simpler!

Affordable & Filling – The few ingredients required are easy on the budget, and you probably have several of them in your kitchen already! Plus, the combination of protein-packed chicken sausage and fiber-rich quinoa makes this a hearty and satisfying dish.

Healthy – There are lots of nutrients in spinach, quinoa, and chicken sausage, making this a healthy meal choice.

Great for meal prep – This keeps well for several days, so make it to pack for lunches or to keep on hand when you need a quick bite.

Instant Pot Quinoa Spinach Salad with Sausage Ingredients Notes

• Chicken Sausage: You can use your favorite brand and flavor of chicken sausage. Experiment with different flavors for a twist. We love apple sausage, but it would be equally as delicious with Italian style, roasted garlic flavored, or even a sundried tomato flavored sausage.
• Quinoa: Regular or organic is fine. I used regular white quinoa, but you can have fun with it and try a mix of the different quinoa colors!
• Spinach: Fresh and crisp spinach is best picked from the produce section. Don’t use frozen spinach for this one!

Find the complete Instant Pot Quinoa Salad ingredients list with measurements in the recipe card below.

How To Make Instant Pot Quinoa Spinach Salad with Sausage

1. Sauté: Press “Sauté” to preheat your Instant Pot. When the word “hot” appears on the display, add a splash of olive oil and cook the sausage until it begins to brown, stirring occasionally, about five minutes. Remove from pot and set aside.
2. Cook quinoa: Add the quinoa to the pot and cook for 2-3 minutes. Stir in water, stir well, and scrape browned bits from the bottom of the pot. Close and lock the lid, press “Manual”, and set the timer for 1 minute.
3. Make the dressing: Stir together the remaining olive oil, lemon juice, and dijon mustard.
4. Release: Let the IP pressure release naturally for about 15 minutes. Remove the lid and let quinoa cool for a few minutes.
5. Put it all together: Pour in the dressing and stir it into the quinoa. Add the spinach and stir to give it a chance to wilt, then stir in the sausage. Serve and enjoy!

Variations, Substitutions, and Cooking Tips

Veg Out!: You could add all sorts of vegetables to this if you like. Chop up some cucumbers, tomatoes, green beans, bell peppers…any number will work and add a nice crunch.

Greens Exchange: Swap spinach with kale, arugula, or mixed salad greens for a different taste profile.

Add Cheese: Sprinkle feta, goat cheese, or Parmesan on top for a creamy, tangy addition.

Herb Infusion: Add fresh herbs like parsley, basil, or cilantro to the salad for an extra burst of flavor.

Mustard Sub: If you don’t have Dijon mustard, substitute with whole grain mustard or omit it altogether.

Quinoa Alternative: If you’re not a fan of quinoa, try couscous, farro, barley, brown rice, or bulgur as alternatives. You’ll just need to adjust the cook time.

Quinoa Rinse: Rinse quinoa under cold water before cooking to remove any bitterness.

Storage & Reheating

Instant Pot Quinoa Spinach Salad With Sausage can be stored in an airtight container in the refrigerator for up to four days. I don’t recommend freezing this one. When you’re ready for the leftovers, they are equally good cold or at room temp, but if you like it warm, you can zap individual portions in the microwave in 60-second increments until you get to the desired temperature.

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Instant Pot Quinoa Spinach Salad

Yield: 4

Prep Time: 2 minutes

Cook Time: 28 minutes

Total Time: 30 minutes

This lightning-fast Instant Pot Quinoa Spinach Salad with sausage has just three ingredients (plus a quick dressing) and it’s ready in 30 minutes!

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Ingredients

For the salad

• 2 tsp extra-virgin olive oil
• 1 package chicken sausage, chopped into small bite-sized pieces, (any flavor)
• 1 cup quinoa
• 1 cup water
• 3-4 cups fresh spinach leaves

For the dressing

• 1 oz fresh lemon juice
• 2 oz extra-virgin olive oil, (or avocado oil)
• 1 tsp Dijon mustard
• coarse salt & freshly ground black pepper, to taste

Instructions

1. Press “Sauté” to preheat your Instant Pot. When the word “hot” appears on the display, add the olive oil. When oil is shimmering, add the sausage. Cook until the sausage is starting to brown, stirring occasionally, about five minutes.
2. Remove the sausage from the pot and set aside. Add the quinoa to the pot and cook for 2-3 minutes, stirring frequently. Add the water and stir well to scrape up any browned bits from the bottom.
3. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 1 minute. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
4. Meanwhile, make the dressing by mixing all the ingredients together. Set aside.
5. When the time is up, allow the pressure to release naturally for 15 minutes, then remove the lid of the pot (release any remaining pressure, if necessary). Stir the quinoa and allow to cool a few minutes. 
6. Stir the dressing into the quinoa and mix to coat thoroughly. Add the spinach and mix it in to wilt it slightly. Add the reserved sausage and mix well. 

Nutrition Information:

Amount Per Serving: Calories: 309Saturated Fat: 2gSodium: 40mgCarbohydrates: 28gFiber: 3gProtein: 6g

Try These Other Delicious Salad Recipes!

• Imitation Crab Salad
• Tomato Burrata Salad
• Mom’s Easy Pea Salad
• Buffalo Chicken Egg Salad
• Asian Ramen Noodle Salad

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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