greek quinoa salad

ingredients

• servings: 6
• salad:
• 1/2 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
• 1/2 cup halved kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup minced red onion
• dressing:
• 1/4 cup olive oil
• 3 tablespoons red vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• salt and ground black pepper to taste

recipe

preparation time: 20 mins cook time: 15 mins ready time: 55 mins


• 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.