Name: Spinach, Tomato, and Feta Quinoa Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Water - 2 cups; Chicken bouillon granules - 1 teaspoon; Multi-colored quinoa - 1 cup; Roughly chopped spinach - 2 cups; Almond Oil - 3 tablespoons; Extra-virgin olive oil - 2 tablespoons; Champagne vinegar - 2 tablespoons; Dried thyme - 1 teaspoon; Dried basil - 1 teaspoon; Minced garlic - 1 teaspoon; Kosher salt - ¼ teaspoon; On-the-vine tomatoes (such as Campari®), diced - 3; Crumbled feta cheese, divided - ½ cup; Freshly ground black pepper to taste - ½ cup

Ingredients for - Spinach, Tomato, and Feta Quinoa Salad

1. Water 2 cups

2. Chicken bouillon granules 1 teaspoon

3. Multi-colored quinoa 1 cup

4. Roughly chopped spinach 2 cups

5. Almond Oil 3 tablespoons

6. Extra-virgin olive oil 2 tablespoons

7. Champagne vinegar 2 tablespoons

8. Dried thyme 1 teaspoon

9. Dried basil 1 teaspoon

10. Minced garlic 1 teaspoon

11. Kosher salt ¼ teaspoon

12. On-the-vine tomatoes (such as Campari®), diced 3

13. Crumbled feta cheese, divided ½ cup

14. Freshly ground black pepper to taste ½ cup

How to cook deliciously - Spinach, Tomato, and Feta Quinoa Salad

1 . Stage

Prepare the quinoa salad: 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.

2 . Stage

Make the dressing: Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.

3 . Stage

Put the salad together: 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.