In continuing my new found love for quinoa - I have been searching for recipes that weren't: tomato, feta, cucumber, quinoa. This was a nice change. (to the right in the picture is baked kale...it was an experiment, pretty tasty)
Greek Inspired Quinoa Salad
1 cup quinoa, rinsed
2 cups water
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1 ½ cups (6oz) crumbled feta cheese
1 cup grape tomatoes
¾ cup canned black beans, rinsed and drained
½ cup chopped seeded peeled cucumber
½ cup sliced pepperoncinis
½ cup greek olives, pitted and halved
¾ cup reduced-fat greek or Italian dressing
In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from heat; fluff with fork. Let stand for 10 minutes.
In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncinis and olives. Pour ½ cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, drizzle remaining dressing over salad; toss to coat.
Greek Inspired Quinoa Salad
1 cup quinoa, rinsed
2 cups water
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1 ½ cups (6oz) crumbled feta cheese
1 cup grape tomatoes
¾ cup canned black beans, rinsed and drained
½ cup chopped seeded peeled cucumber
½ cup sliced pepperoncinis
½ cup greek olives, pitted and halved
¾ cup reduced-fat greek or Italian dressing
In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from heat; fluff with fork. Let stand for 10 minutes.
In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncinis and olives. Pour ½ cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, drizzle remaining dressing over salad; toss to coat.
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