Greek Quinoa Salad recipe

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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

Nutrition Info

385.3 calories
carbohydrate: 35.1 g
cholesterol: 11.1 mg
fat: 22.5 g
fiber: 7.6 g
protein: 13 g
saturatedFat: 4.6 g
servingSize: -
sodium: 488.5 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  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.

Recipe Yield

6 servings

Recipe Note

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

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