Name: Greek Quinoa Salad
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 1
Cuisine: greek inspired
Ingredients: 0.5 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; 0.5 cup halved Kalamata olives; 0.5 cup crumbled feta cheese; 0.25 cup minced red onion; 0.25 cup olive oil; 3 tablespoons red wine vinegar; 1 tablespoon lemon juice; 0.5 teaspoon dried oregano; salt and ground black pepper to taste

Greek Quinoa Salad

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
55 minutes

Mediterranean-inspired Greek quinoa salad with feta, Kalamata olives, tomatoes, and pine nuts - a satisfying meal for any time of day.

Ingredients:

0.5 cup pine nuts
2 cups chopped fresh spinach
1 (15 ounce) can kidney beans, rinsed and drained
1 cup halved grape tomatoes
0.5 cup halved Kalamata olives
0.25 cup minced red onion
0.25 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
0.5 teaspoon dried oregano

Instructions:

Toast pine nuts in a hot skillet over medium-high heat, stirring constantly until fragrant, about 5 minutes.
In a saucepan, bring water and quinoa to a boil. Cover, simmer on medium-low heat, stirring occasionally, for about 15 minutes until quinoa is tender and water is absorbed. Remove from heat, let stand for 5 minutes, fluff with a fork, and cool to room temperature.
Combine the quinoa with spinach, kidney beans, tomatoes, olives, feta cheese, and onion in a mixing bowl.
Combine olive oil, vinegar, lemon juice, oregano, salt, and pepper in a bowl, whisk until smooth. Pour over quinoa mixture and toss to coat.

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