Greek Quinoa Salad

Greek Quinoa Salad

Greek quinoa salad made with feta cheese, Kalamata olives, tomatoes, and pine nuts is a filling, Mediterranean-inspired salad perfect for lunch or dinner.

Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
385 Calories

Recipe Instructions

Step 1
Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
Step 2
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.
Step 3
Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
Step 4
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.

Ingredients

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

Categories

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