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Spinach, Tomato, and Feta Quinoa Salad

Spinach, Tomato, and Feta Quinoa Salad

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 2 cups water
    • 1 teaspoon chicken bouillon granules
    • 1 cup multi-colored quinoa
    • 2 cups roughly chopped spinach
    • 🍅 3 on-the-vine tomatoes (such as Campari®), diced
    • ½ cup crumbled feta cheese, divided
    • freshly ground black pepper to taste

  • Dressing Ingredients

    • 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

STEPS

1

Prepare the quinoa salad: 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

Make the dressing: Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.

3

Put the salad together: 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.

NUTRIENTS

Per 1 serving

🔥

388

Calories

  • 10
    Protein
  • 35
    Carbs
  • 24
    Fats

💡 Cool the quinoa fully before adding spinach to prevent the leaves from wilting.Use high-quality extra virgin olive oil for the dressing for a robust flavor.Make ahead and store in the fridge to save time during busy days.Add more vegetables such as cucumber or bell peppers for additional crunch and nutrition.Champagne vinegar can be substituted with white wine vinegar if unavailable.