Ingredients
4
4 servings
- •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
- •0.25 teaspoon kosher salt
- •3 on-the-vine tomatoes (such as Campari®), diced
- •0.5 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.
Nutritional Facts
Per 4 servings
- Calories: 388
- Carbohydrate: 35g
- Fat: 24g
- Fiber: 5g
- Protein: 10g
- Sugar: 4g
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