This quinoa, tomato, and feta salad is a quick and healthy side dish alternative to rice and pasta. It will make a quinoa-lover out of anyone thanks to the salty feta and sweet Campari tomatoes. My kids even like it!
Ingredients
- water: 2 cups
- chicken bouillon granules: 1 tsp
- multi-colored quinoa: 1 cup
- spinach: 2 cups (roughly chopped)
- almond oil: 3 Tbsp
- extra-virgin olive oil: 2 Tbsp
- champagne vinegar: 2 Tbsp
- thyme: 1 tsp (dried)
- basil: 1 tsp (dried)
- garlic: 1 tsp (minced)
- kosher salt: 0.25 tsp
- on-the-vine tomatoes (such as Campari®): 3 piece (diced)
- crumbled feta cheese: 0.5 cup (divided)
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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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.
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Make the dressing: Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
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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.
