Mediterranean Quinoa Salad
It's great packed up for lunch, a nice side to some grilled steak or chicken for dinner or even a good light dinner. It is chuck full of protein from the quinoa and loaded with tons of antioxidants from the tomatoes, olives, and spinach.
Foto: Half Baked Harvest
Ingredients
- 1 cup dry quinoa
- 2 cups water
- 2 cups sliced grape tomatoes
- 1 cup spinach (chopped)
- 1/2 cup sliced kalamata olives
- 4 ounces feta cheese (about a half cup)
- 1 tablespoon kalamata olive juice (the brine that olives are jarred in)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 1 tsp dry oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Steps
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Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork.
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Well the quinoa cooks make the dressing. Combine the olive oil, olive juice, garlic, oregano, salt and pepper in a small bowl. Mix well and set aside.
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In a large bowl, combine the sliced tomatoes, olives and spinach. Add quinoa and mix well. Drizzle the dressing on top and add feta cheese.
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Toss everything together. Serve immediately or store in the fridge until serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| dry quinoa | 1 cup | - | - |
| water | 2 cups | - | - |
| sliced grape tomatoes | 2 cups | Rp 12.000/kg | Rp 2.400 |
| spinach | 1 cup | - | - |
| sliced kalamata olives | 0.5 cup | - | - |
| feta cheese | 4 ounces | - | - |
| kalamata olive juice | 1 tablespoon | - | - |
| extra virgin olive oil | 2 tablespoons | - | - |
| garlic | 2 cloves | - | - |
| dry oregano | 1 tsp | - | - |
| kosher salt | 1 tsp | - | - |
| black pepper | 0.5 tsp | - | - |
*Estimated market prices, may vary by region
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