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Spinach, Tomato, and Feta Quinoa Salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Delicious quinoa salad with tomato, feta, and spinach - a flavorful gluten-free side dish. Perfect rice or pasta alternative.
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
  • 0.25 teaspoon kosher salt
  • 3 on-the-vine tomatoes (such as Campari®), diced
  • 0.5 cup crumbled feta cheese, divided
  • freshly ground black pepper to taste
Instructions:
  • For the quinoa salad, simmer water and bouillon in a saucepan. Stir in quinoa, cover, and cook over low heat for 15 minutes until the water is absorbed. Transfer the quinoa to a bowl and let it cool for 5 to 10 minutes. Mix in spinach and refrigerate until cold, approximately 30 minutes.
  • Prepare the dressing by whisking together almond oil, olive oil, vinegar, thyme, basil, garlic, and salt until smooth.
  • Combine the tomatoes, half of the feta cheese, and dressing with the cooled quinoa until well mixed. Sprinkle the remaining feta cheese and black pepper on top to finish.

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