Spinach, Tomato, and Feta Quinoa Salad recipe
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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
Nutrition Info
- 387.7 caloriescarbohydrate: 34.6 gcholesterol: 16.8 mgfat: 23.9 gfiber: 5 gprotein: 10.3 gsaturatedFat: 5 gservingSize: -sodium: 446.2 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Spinach, Tomato, and Feta Quinoa Salad
Directions
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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.