Quinoa gets a new flavor boost from this variation on a Greek salad, which is also very high in protein. Serve refrigerated or at room temperature.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 8 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 489 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I gave it four stars ONLY because I had to double the dressing. It would’ve been way too dry otherwise. Dressing is fabulous, love the quinoa, feta and veggies. I used arugula instead of spinach because that’s what I had. Will definitely make it again. Thank you.
The only modification that I made is I added cucumber.
Great recipe, and so adaptable! I subbed channeling beans for the kidney beans.
Quick, flavorful and easy salad. I had about a cup of cooked spinach in the refrigerator and it was perfect for this recipe. I think if you used precooked spinach, one cup is plenty. The dressing was a quickie and a keeper too!
This salad was delicious, I used 90 second quinoa and skipped the kidney beans. I let everyone add the dressing themselves. It was a hit!
I added chopped cucumber and multi colored sweet bell peppers. Excellent!
Made as stated. Liked except it was too dry. Made another batch of dressing, poured it on, mixed it up, let it sit in the frig most of the day , turned it a couple of times and had it for lunch the next day. Very good! Hubby had it for supper and he liked it too! I will try it with garbanzos next time.
I really enjoyed this recipe!! But I also added cilantro, black beans turned out really good!!
I really liked this recipe. I subbed garbanzo beans instead of kidney beans. I also used parsley instead of the spinach. I like this recipe over a bed of lettuce.
Great salad. I replaced the kidney beans with garbanzo. Personal preference.