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.
Notes
Option: Add grilled shrimp or chicken & make this into a main dish!
Time estimate does not include time for cooking quinoa.
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