Spinach, Tomato, and Feta Quinoa Salad
Description
Quinoa, tomato, and feta salad with spinach makes for a tasty, easy, gluten-free side dish that is a fun great alternative to rice or pasta.
Ingredients
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2 cups water
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1 teaspoon chicken bouillon granules
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1 cup multi-colored quinoa
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2 cups roughly chopped spinach
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3 tablespoons almond oil
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2 tablespoons extra-virgin olive oil
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2 tablespoons champagne vinegar
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1 teaspoon minced garlic
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1/4 teaspoon kosher salt
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3 on-the-vine tomatoes (such as Campari®), diced
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1/2 cup crumbled feta cheese, divided
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freshly ground black pepper to taste
Directions
1
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.
2
Make the dressing: Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
3
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.