GLUTEN-FREE: Mediterranean quinoa salad with baby spinach, salty feta and fresh cherry tomatoes. Refreshing, filling and packed with protein and nutrients.
Quinoa paired with distinctive Mediterranean flavors makes this one of my all-time favorites!
High in protein, fresh veggies and healthy fats – the addition of quinoa to this salad bumps it up a notch on the “filling” scale. Translation – it’s got a little more heartiness to it that just a plain green salad!
Add grilled chicken breast to make this delicious Mediterranean Salad into a guest-worthy summer dinner!
Here’s why you’ll love it:
+ Spinach is one of the healthiest greens on the planet, 2nd to kale. Full of iron, vitamins, fiber and minerals, spinach fuels your body and give radiance to your skin!
+ Quinoa is a GLUTEN-FREE grain, high in fiber, potent plant antioxidants and an excellent source of protein.
+ Tomatoes are high in lycopene, the antioxidant linked to a reduced risk of heart disease and cancer. They’re also a great source of vitamin C, potassium, folate and vitamin K.
Mediterranean Quinoa Salad with Spinach, Feta & Cherry Tomatoes
Ingredients
- 1½ cup cooked quinoa
- 2 cups baby spinach, fresh
- 1 cup cherry tomatoes, halved
- 1 cup cubed English cucumber
- 12 Kalamata olives, halved
- chopped red onion to taste
- scant 1⁄2 cup low-fat feta
- fresh basil, to taste (roughly chop or tear)
Dressing
- 2 tbsp EVOO (Extra Virgin Olive Oil)
- 3 tbsp dijon mustard
- 4 tbsp balsamic vinegar (good quality)
- pinch dried oregano, salt/pepper to taste
Instructions
- Prepare quinoa according to box instructions.
Dressing
- In a small bowl, whisk together the olive oil, Dijon, balsamic vinegar, oregano, salt/pepper.
To serve
- In a medium sized bowl, add 1.5 cups of the cooked quinoa plus all of the other ingredients up to and including the fresh basil.
- Pour dressing over entire mixture and toss to coat.
- Divide evenly between 2 plates.
