All Recipes Best Recipe Salad Grains Quinoa Salad Recipes

Ingredients

½ cup pine nuts 2 cups water 1 cup quinoa 2 cups chopped fresh spinach 1 (15 ounce) can kidney beans, rinsed and drained 1 cup halved grape tomatoes ½ cup halved Kalamata olives ½ cup crumbled feta cheese ¼ cup minced red onion ¼ cup olive oil 3 tablespoons red wine vinegar 1 tablespoon lemon juice ½ teaspoon dried oregano salt and ground black pepper to taste

Nutrition Info

385.3 calories carbohydrate: 35.1 g cholesterol: 11.1 mg fat: 22.5 g fiber: 7.6 g protein: 13 g saturatedFat: 4.6 g servingSize: - sodium: 488.5 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

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.

6 servings

This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.