Description
This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.
Ingredients
- ½ 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
- ½ cup halved Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup minced red onion
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
Instructions
- Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted
- about 5 minutes.
- 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.
- Mix quinoa
- spinach
- kidney beans
- tomatoes
- olives
- feta cheese
- and onion together in a bowl.
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 6