Greek Quinoa Salad
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
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Instructions
- 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.
Source
Original recipe: View Original