Greek Quinoa Salad

Greek Quinoa Salad

Julie

"This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled."
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Ingredients

55 m servings 385 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  2. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
  3. Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
  4. Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

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Reviews

Read all reviews 3
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Great salad. I replaced the kidney beans with garbanzo. Personal preference.

I really enjoyed this recipe!! But I also added cilantro, black beans turned out really good!!

I really liked this recipe. I subbed garbanzo beans instead of kidney beans. I also used parsley instead of the spinach. I like this recipe over a bed of lettuce.

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