A quick and wholesome side dish alternative to rice and pasta is this quinoa, tomato, and feta salad. The combination of the sweet Campari tomatoes and the salty feta will convert even the most averse quinoa fan. Even my children enjoy it!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 2 cups water
- 1 teaspoon chicken bouillon granules
- 1 cup multi-colored quinoa
- 2 cups roughly chopped spinach
- 3 tablespoons almond oil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- 3 on-the-vine tomatoes (such as Campari®), diced
- ½ cup crumbled feta cheese, divided
- freshly ground black pepper to taste
Instructions
- Prepare the quinoa salad: 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.
- Make the dressing: Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
- Put the salad together: 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.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 446 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome! We’re just starting to eat quinoa and this was fantastic. I had to sub the vinegar with apple cider and the almond oil with lemon but otherwise followed the recipe. Def will make this one again.
My huband and I loved this simple recipe, but did not add the dressing. He does not like strong flavors, yet I do, but neither of us liked it with dressing. We made the quinoa as stated in recipe, but added green and kalamata olives and it was perfect for us. Will definitely make again. Great light, yet filing recipe!
I had leftover rice and quinoa mixture that I used. It was a great way to use it.
Love this salad! Added scallions and used fresh basil and thyme from the garden.
This was great. Very light and flavorful. Good summer side dish.
Delicious! I used a low sodium chicken broth instead of the cubes and subbed kale for spinach, plus my salt wasn’t kosher, but this turned out wonderfully! The dressing was so light and zippy and anytime quinoa and I get together it’s a good time. Definitely would make this again for quick lunches.