Spinach, Tomato, and Feta Quinoa Salad

Name: Spinach, Tomato, and Feta Quinoa Salad
Cook time: 15 min
Yield: 4 servings
Cuisine: United Kingdom
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

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!

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

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

Step: 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.