Spinach, Tomato, and Feta Quinoa Salad recipe

All Recipes Salad Grains Quinoa Salad Recipes

Ingredients

2 cups water
1 teaspoon chicken bouillon granules
1 cup multi-colored quinoa
2 cups roughly chopped spinach
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon minced garlic
¼ teaspoon kosher salt
3 on-the-vine tomatoes (such as Campari®), diced
½ cup crumbled feta cheese, divided
freshly ground black pepper to taste

Nutrition Info

387.7 calories
carbohydrate: 34.6 g
cholesterol: 16.8 mg
fat: 23.9 g
fiber: 5 g
protein: 10.3 g
saturatedFat: 5 g
servingSize: -
sodium: 446.2 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.

  2. Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.

  3. Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated, top with remaining feta cheese and ground black pepper.

Recipe Yield

4 servings

Recipe Note

A quick and healthy side dish alternative to rice and pasta. It will make a quinoa-lover out of anyone. Thanks to the salty feta and sweet Campari tomatoes, my kids even like it!

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