Ingredients55 m servings 385 cals
- Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
- 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.
Per Serving: 385 calories; 22.5 g fat; 35.1 g carbohydrates; 13 g protein; 11 mg cholesterol; 489 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...
Great salad. I replaced the kidney beans with garbanzo. Personal preference.
I really enjoyed this recipe!! But I also added cilantro, black beans turned out really good!!