Description
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!
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 4