Mediterranean Quinoa Salad
It's great packed up for lunch, a nice side to some grilled steak or chicken for dinner or even a good light dinner. It is chuck full of protein from the quinoa and loaded with tons of antioxidants from the tomatoes, olives, and spinach.
Servings: 6 Servings
- 1 cup dry quinoa
- 2 cups water
- 2 cups sliced grape tomatoes
- 1 cup spinach chopped
- 1/2 cup sliced kalamata olives
- 4 ounces feta cheese about a half cup
- 1 tablespoon kalamata olive juice the brine that olives are jarred in
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 tsp dry oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork.
Well the quinoa cooks make the dressing. Combine the olive oil, olive juice, garlic, oregano, salt and pepper in a small bowl. Mix well and set aside.
In a large bowl, combine the sliced tomatoes, olives and spinach. Add quinoa and mix well. Drizzle the dressing on top and add feta cheese.
Toss everything together. Serve immediately or store in the fridge until serving.
Serving: 4g | Calories: 188kcal | Carbohydrates: 22g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 541mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 8.5mg | Calcium: 129mg | Iron: 1.8mg