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Greek Quinoa Salad


"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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55 m servings 385 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 385 calories; 22.5 g fat; 35.1 g carbohydrates; 13 g protein; 11 mg cholesterol; 489 mg sodium. Full nutrition

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Read all reviews 4
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Great salad. I replaced the kidney beans with garbanzo. Personal preference.

Made as stated. Liked except it was too dry. Made another batch of dressing, poured it on, mixed it up, let it sit in the frig most of the day , turned it a couple of times and had it for lunch ...

I really enjoyed this recipe!! But I also added cilantro, black beans turned out really good!!

I really liked this recipe. I subbed garbanzo beans instead of kidney beans. I also used parsley instead of the spinach. I like this recipe over a bed of lettuce.