Spinach, Tomato, and Feta Quinoa Salad

Spinach, Tomato, and Feta Quinoa Salad

Spinach, tomatoes, and feta cheese are the headliners in this gluten-free quinoa salad that is a great alternative to rice or pasta.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
388 Calories

Recipe Instructions

Step 1
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.
Step 2
Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
Step 3
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.
Spinach, Tomato, and Feta Quinoa Salad
Spinach, Tomato, and Feta Quinoa Salad
Spinach, Tomato, and Feta Quinoa Salad
Spinach, Tomato, and Feta Quinoa Salad

Ingredients

  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon chicken bouillon granules
  • freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 3 tablespoons almond oil
  • 1 cup multi-colored quinoa
  • 2 cups roughly chopped spinach
  • 3 on-the-vine tomatoes (such as Campari®), diced
  • 0.25 teaspoon kosher salt
  • 0.5 cup crumbled feta cheese, divided

Categories

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