Greek Quinoa Salad

Name: Greek Quinoa Salad
Total time: 55
Yield: 6
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

Recipe by Julie from allrecipes.com

Dinner,Lunch 55 Mins.

Ingredients

6 servings

•

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.