Spinach and Quinoa Salad with Feta and Dill
This delightful quinoa salad is a great addition to any meal, any time of the year.
Servings: 6 people
Calories: 294.7kcal
Ingredients
- 1 cup quinoa uncooked, RINSED (see Step 1)
- sea salt
- 1/2 cup pine nuts toasted, optional
- 2 scallions thinly sliced or 1 garlic clove, minced
- 6 cups baby spinach leaves lightly packed (3 ounces)
- 1/2 cup fresh dill chopped
- 1/4 cup fresh mint chopped, optional
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup extra virgin olive oil unrefined, cold-pressed
- 6 ounces feta preferably made from goat or sheep’s milk
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
Instructions
- Rinse quinoa in a bowl with water or place quinoa in a fine-mesh sieve and rinse under cold water until water runs clear. Drain and transfer to a medium saucepan with a pinch of sea salt and 1 3/4 cups of water. Bring to a boil, cover and lower heat to a simmer. Cook until water is absorbed, about 15 minutes. Let sit, covered for 10 minutes. Quinoa can remain in the pot until ready to combine with other salad ingredients or transfer to a serving bowl and fluff with a fork. Allow quinoa to cool slightly.
- To the quinoa add remaining ingredients and toss to combine. * Or you can place the spinach on a serving platter and toss with 1 Tablespoon of the lemon juice and 1 Tablespoon of the olive oil. Combine quinoa with remaining ingredients and mound on top of the spinach leaves. Taste for salt and pepper and adjust seasoning, if necessary. Serve warm or at room temperature.
Notes
Other additions can include Kalamata olives, halved cherry tomatoes, diced cucumbers, and/or fresh corn kernels.
Nutrition
Serving: 1cup | Calories: 294.7kcal | Carbohydrates: 15g | Protein: 10g | Fat: 23.1g | Saturated Fat: 4.9g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 2.1g | Cholesterol: 12mg | Sodium: 577mg | Fiber: 3.1g | Sugar: 6g |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10