Quinoa spinach salad with feta and chicken broth

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Quinoa spinach salad

Adding a healthy salad is one of the best ways to make dinner menu complete. To keep everything interesting and fresh, experiment with dressings, greens and toppings. It’s not very often you can see quinoa in green salads, but after you give a try to this quinoa spinach salad, everything is going to change. We love how the quinoa got mixed up with vegetables, and the way it’s coated with goat cheese is delicious.

This salad is rich in textures and flavors. We’ve got goat cheese, toasted pecans and tomatoes. We’re talking about a bright and healthy vinaigrette. The quinoa will absorb the sauce, soaking up the flavor. It becomes very creamy.

Adding quinoa makes a huge difference, as it is high-protein, crunchy grain. If you like eating salads for lunch, this is one of the best options. You can even make it a day ahead. Keep the dish fresh and crisp by adding the dressing at the last moment. You can keep the ingredients fresh by tossing them with lemon juice.

Quinoa spinach salad with feta and chicken broth

This is a quick and easy variation on a traditional Greek salad. The lettuce is replaced with fresh spinach, here you can find quinoa for a new flavor and texture. You can serve it as the main course or a side dish combined with shrimp and chicken to make a heartier version.

Course Lunch & dinner
Cuisine American, Greek
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 166 kcal

Ingredients

  • 1.5 cups of chicken or vegetable broth
  • 3/4 cup quinoa
  • 8 tbsp extra virgin olive oil
  • 2 cloves chopped garlic
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 large tomato, cut into ½ inch cubes
  • 1 peeled and cut cucumber
  • 1/4 cup chopped red onion
  • 3 oz baby spinach
  • 1 juiced lemon
  • 1 oz crumbled feta cheese
  • 1/3 tsp salt
  • 1/3 tsp ground black pepper

Instructions

  1. Take a deep pan, add rinsed quinoa (it should be dry). Add the meat broth, olive oil and salt. Boil everything and cook until quinoa is ready. All the liquid should be absorbed, it takes around 12 minutes.

  2. While the quinoa is getting ready, whisk vinegar with oil, oregano and garlic. When quinoa is ready, add this mixture and thoroughly toss. Add salt and pepper to taste, let it rest on a kitchen table.

  3. Take a new bowl, add tomatoes, cucumber, red onion and spinach. Take oil and lemon juice and drizzle the mix. Toss to combine, add salt and pepper. Finally, add quinoa and feta, gently toss a little bit. If the mixture is dry, add more of olive oil. Serve immediately.

Recipe Notes

Prepping food ahead is one of the easy tricks for making delicious dinners every day. If you're planning to make this salad, on the weekend you can prepare a batch of quinoa and toasted pecans. Take a few minutes to prepare the base and the whole salad will be ready in 5 minutes on a busy day.

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