Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
15 mins
additional:
20 mins
total:
55 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Salad:
Dressing:

Directions

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

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  • 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.

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

  • 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.

Nutrition Facts

385 calories; protein 13g; carbohydrates 35.1g; fat 22.5g; cholesterol 11.1mg; sodium 488.5mg. Full Nutrition
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