Spinach, Tomato, and Feta Quinoa Salad

Spinach, Tomato, and Feta Quinoa Salad
  • 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


  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.

05/24/2018
Spinach, Tomato, and Feta Quinoa Salad, recipe PT15M PT1H 5 455 calories

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