Greek Quinoa Salad
Quinoa may be found in the rice or cereal section of your supermarket, it may also be found in the organic food section
Servings 6-8
INGREDIENTS:
1 cup dry quinoa, rinsed
2 cups water
1 (10 ounce) package frozen chopped spinach, thawed and hand-squeezed dry
1-1/2 cups crumbled feta cheese
1-1/2 cups cherry tomatoes, halved
3/4 cup canned black beans, rinsed and drained
1/2 cup chopped seeded peeled cucumber
1/2 cup sliced pepperoncinis
1/2 cup kalamata olives, pitted and halved (or use similar brine-cured)
3/4 cup Greek-style salad dressing, divided
salt and fresh ground black pepper, to taste
INSTRUCTIONS:——————————–
In a small saucepan bring quinoa and water to a boil; reduce heat, then cover and simmer for 12-15 minutes or until water is absorbed.
Remove from the heat; fluff with a fork then allow to stand for 10 minutes.
In a large bowl combine the quinoa with spinach, feta cheese, tomatoes, black beans, cucumber, pepperoncinis and olives.
Pour 1/2 cup of Greek-style dressing over quinoa mixture and toss to coat then season with salt and pepper.
Cover and refrigerate for at least 1 hour or more.
Just before serving drizzle remaining 1/4 cup of dressing over salad; toss to coat
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