Greek Quinoa Salad

Name: Greek Quinoa Salad
Cook time: 15 min
Yield: 6 servings
Cuisine: United Kingdom
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

This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.

INGRIDIENT

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

DIRECTION

Step: 1

Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.

Step: 2

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.

Step: 3

Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.

Step: 4

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.

NUTRITION FACT

Per Serving: 385 calories; protein 13g; carbohydrates 35.1g; fat 22.5g; cholesterol 11.1mg; sodium 488.5mg.

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