- Salad:
- 2 cups water
- 1 teaspoon chicken bouillon granules
- 1 cup multi-colored quinoa
- 2 cups roughly chopped spinach
- Dressing:
- 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
- 1/4 teaspoon kosher salt
- Salad Ingredients:
- 3 on-the-vine tomatoes (such as Campari®), diced
- 1/2 cup crumbled feta cheese, divided
- freshly ground black pepper to taste
- 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.
- Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
- 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.
05/24/2018
recipepes.com
Spinach, Tomato, and Feta Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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