Spinach and Feta Quinoa Salad
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.
- 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
- 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.
- 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.
- How to cook quinoa
- 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.)
Serving size: Serves six as a side dish