Spinach and Feta Quinoa Salad

Spinach and Feta Quinoa Salad
 
Prep time
Total time
 
Quinoa is a whole grain that tastes like couscous, tiny pasta, or rice – but is truly healthy and contains some protein. It’s perfect to accompany grilled chicken or shrimp as a side dish, or to toss with shrimp or sliced chicken as a main dish – with the leftovers going into a Gladware bowl for tomorrows office lunch! Double or triple this dish to take to a family picnic instead of potato or macaroni salad. It’s refreshing and light.
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 3 cups fresh baby spinach
  • 4 scallions, chopped
  • 2 garlic cloves, minced
  • 2 cups cooked quinoa
  • ½ cup feta cheese
  • Juice and zest from one lemon
  • Sea salt and black pepper to taste
Instructions
  1. Heat olive oil in a large skillet over medium heat - add spinach, scallions, and garlic and cook until spinach begins to wilt. Add the cooked quinoa and toss in pan until ingredients are combined.
  2. Drizzle the lemon juice over the salad, remove from heat, add the lemon zest and feta and toss to combine. Season with salt and pepper to taste. Serve immediately.
  3. How to cook quinoa
  4. Bring two cups chicken broth, bouillon, vegetable broth, or water, to a boil in a medium covered pot. Add one cup rinsed quinoa, stir, reduce heat to low, cover and cook undisturbed for ten minutes – until liquid is evaporated and grains are tender. Remove from heat and fluff with a fork. (or cook according to package directions – the package in my kitchen is 2 to 1 ratio of liquid to quinoa.)
Nutrition Information
Serving size:  Serves six as a side dish

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