Name: Greek Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Pine nuts - ½ cup; Water - 2 cups; Quinoa - 1 cup; Chopped fresh spinach - 2 cups; Kidney beans, rinsed and drained - 1 (15 ounce) can; Halved grape tomatoes - 1 cup; Halved Kalamata olives - ½ cup; Crumbled feta cheese - ½ cup; Minced red onion - ¼ cup; Olive oil - ¼ cup; Red wine vinegar - 3 tablespoons; Lemon juice - 1 tablespoon; Dried oregano - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Greek Quinoa Salad

1. Pine nuts - ½ cup

2. Water - 2 cups

3. Quinoa - 1 cup

4. Chopped fresh spinach - 2 cups

5. Kidney beans, rinsed and drained - 1 (15 ounce) can

6. Halved grape tomatoes - 1 cup

7. Halved Kalamata olives - ½ cup

8. Crumbled feta cheese - ½ cup

9. Minced red onion - ¼ cup

10. Olive oil - ¼ cup

11. Red wine vinegar - 3 tablespoons

12. Lemon juice - 1 tablespoon

13. Dried oregano - ½ teaspoon

14. Salt and ground black pepper to taste - ½ teaspoon

How to cook deliciously - Greek Quinoa Salad

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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.