16 Aug Quinoa spinach feta and tomato salad
Quinoa salads are a personal favorite of mine. I have always enjoyed a good salad, but quinoa salads are something else. They are just so versatile and filling, and knowing that it’s got lots of good iron and protein makes me feel super healthy. This time I decided to throw in some other favorites of mine, and this quinoa spinach feta and tomato salad hit the SPOT.
I love Mediterranean flavors, and anything with spinach, feta and tomatoes catches my interest. I swear, I’m the most boring person when going to an Italian restaurant. Pizza margarita or a traditional pasta every time. But it’s just so tasty! Anyway, not only is this quinoa, spinach, feta and tomato salad filled with incredible flavor, it’s incredibly healthy and so, so filling. The best thing is that it keeps really well in the fridge for a few days too, so I made a big batch and will be enjoying this salad for lunch throughout the week.
How do you cook quinoa?
The trick to making excellent quinoa is rinsing it first. If you ever found quinoa to be a bit bitter or weird tasting, you didn’t rinse it enough. Use a fine mesh sieve and rinse for several seconds, soaking every grain thoroughly. Then add water and cook on medium heat for about 20 minutes. Quinoa is done cooking when the grains start getting translucent and soft. Stir occasionally to prevent burning. If you find quinoa to be bland, try adding some spices, a bay leaf or a bullion cube during cooking.
More salads you might like
- Greek pasta salad with feta and spinach
- Chicken salad with blueberries
- Mediterranean chicken and pesto salad
Quinoa spinach feta tomato salad
- 100 g quinoa
- 200 ml water
- 2 tomatoes
- 100 g feta
- 2 tbsp flaked almonds
- 2 tsp extra virgin olive oil
- Rinse 100 g quinoa thoroughly in a fine mesh sieve, then add to a pot along with about 200 ml water. Cook following package instruction, typically for 15-20 minutes until softened.
- Add spinach to a bowl. Top with cooked quinoa, diced tomatoes and crumbled feta cheese.
- Optionally, add flaked almonds and drizzle with a little extra virgin olive oil.