Ingredients1 h servings 388
- Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
- Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
- Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.
Per Serving: 388 calories; 23.9 34.6 10.3 17 446 Full nutrition
ReviewsRead all reviews 5
Delicious! I used a low sodium chicken broth instead of the cubes and subbed kale for spinach, plus my salt wasn't kosher, but this turned out wonderfully! The dressing was so light and zippy an...
My huband and I loved this simple recipe, but did not add the dressing. He does not like strong flavors, yet I do, but neither of us liked it with dressing. We made the quinoa as stated in rec...
I had leftover rice and quinoa mixture that I used. It was a great way to use it.
Love this salad! Added scallions and used fresh basil and thyme from the garden.