Greek Quinoa Salad

Greek Quinoa Salad

Ingredients

  • Salad:
  • 1/2 cup pine nuts
  • 2 cups water
  • 1 cup quinoa
  • 2 cups chopped fresh spinach
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup halved grape tomatoes
  • 1/2 cup halved Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced red onion
  • Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • salt and ground black pepper to taste


Directions

  1. Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  2. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
  3. Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
  4. Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

04/11/2018
Greek Quinoa Salad, recipe PT15M PT1H 5 455 calories

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