Best 4 Quinoa Feta Spinach Salad Recipes
Quinoa Feta Spinach Salad: A Nutritious and Flavorful Delight
Welcome to a culinary adventure with our Quinoa Feta Spinach Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad combines the goodness of protein-packed quinoa, tangy feta cheese, refreshing spinach, and a medley of crisp vegetables, all tossed in a zesty lemon-tahini dressing. With a perfect balance of macronutrients, this salad satisfies your hunger while nourishing your body. It’s a versatile dish that can be enjoyed as a light lunch, a refreshing side, or as part of a wholesome dinner spread. In this article, we will explore variations of this classic salad, each offering unique twists and flavors to suit your preferences. From a Mediterranean-inspired Quinoa Feta Spinach Salad with Kalamata olives and sun-dried tomatoes to a hearty Quinoa Feta Spinach Salad with roasted butternut squash and chickpeas, we have something to satisfy every palate. So, get ready to embark on a culinary journey as we delve into the delightful world of Quinoa Feta Spinach Salad.
SPINACH, TOMATO, AND FETA QUINOA SALAD
A quick and healthy side dish alternative to rice and pasta. It will make a quinoa-lover out of anyone. Thanks to the salty feta and sweet Campari tomatoes, my kids even like it!
Provided by suzyk
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
- Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
- Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 34.6 g, Cholesterol 16.8 mg, Fat 23.9 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 5 g, Sodium 446.2 mg, Sugar 3.9 g
QUINOA, FETA & SPINACH SALAD
A colourful, easy salad packed full of goodness, and all for under 400 calories. A great accompaniment for fish.
Provided by English_Rose
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the quinoa according to pack instructions.
- Drain well then toss with the oil, vinegar, garlic and cumin while still warm and season.
- Toss through the rest of the ingredients and serve.
QUINOA, SPINACH, AND FETA SALAD
Steps:
- 1. lightly roast quinoa in a skillet until aromatic. 2. bring stock to boil and add quinoa. cook over low heat for 18-20 minutes 3. whisk oil into lemon juice and zest. add salt and pepper to taste. 4. add scallions, cucumber, and spinach to large bowl, toss with dressing. add quinoa while still a bit warm. 5. add crumbled feta cheese and then refrigerate before serving.
QUINOA, FETA & SPINACH SALAD
Steps:
- 1. Cook the quinoa according to pack instructions. Drain well then toss with 2 tbsp oil, vinegar, garlic and cumin while still warm and season. 2. Toss through the rest of the ingredients and serve. 355 kcalories, protein 16.8g, carbohydrate 31.2g, fat 18.9 g, saturated fat 7.2g, fibre 1.2g, salt 2.06g
Tips:
- Choose the right quinoa: Use a high-quality quinoa that is free of debris and has a consistent color. For this recipe, white or tri-color quinoa works well.
- Rinse the quinoa thoroughly: Before cooking, rinse the quinoa in a fine-mesh strainer under cold water for at least 30 seconds, or until the water runs clear. This helps to remove any bitterness and saponins, which are natural compounds that can give quinoa a soapy taste.
- Cook the quinoa according to the package instructions: Quinoa is typically cooked in a 2:1 ratio of water to quinoa. Bring the water to a boil, then add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and all of the water has been absorbed.
- Let the quinoa cool: Once the quinoa is cooked, let it cool for 5-10 minutes before adding it to the salad. This will help to prevent the salad from becoming too watery.
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for crisp spinach, ripe tomatoes, and flavorful feta cheese.
- Don't overdress the salad: A little dressing goes a long way. Start with a small amount and add more to taste. Overdressing the salad will make it soggy and less flavorful.
Conclusion:
This quinoa feta spinach salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The combination of quinoa, spinach, tomatoes, feta cheese, and dressing is simply irresistible. So next time you are looking for a quick and easy meal, give this quinoa feta spinach salad a try. You won't be disappointed!
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