Spinach, Tomato and Feta Quinoa Salad
Spinach, Tomato and Feta Quinoa Salad is a wholesome Mediterranean-inspired dish featuring fluffy quinoa, fresh spinach, juicy cherry tomatoes, creamy feta cheese, and a zesty lemon vinaigrette. Rich in protein, fiber, vitamins, and minerals, it's a nutritious option for lunch, dinner, or meal prep. The combination of crisp vegetables, tender quinoa, and tangy feta creates a refreshing balance of flavors and textures. Easy to prepare in under 30 minutes, this versatile salad can be customized with cucumbers, olives, avocado, chickpeas, or grilled chicken. It's a healthy recipe that's perfect for every season.
Ingredients
For the Salad
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 3 cups fresh baby spinach, roughly chopped
- 1½ cups cherry tomatoes, halved
- ¾ cup crumbled feta cheese
- ½ cucumber, diced
- ¼ small red onion, thinly sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
For the Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse the quinoa thoroughly under cold running water to remove any natural bitterness.
- Combine the quinoa and water (or vegetable broth) in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the liquid is absorbed.
- Remove from the heat and let the quinoa rest for 5 minutes. Fluff it gently with a fork and allow it to cool slightly.
- In a large salad bowl, combine the cooked quinoa, spinach, cherry tomatoes, cucumber, red onion, parsley, and mint.
- Add the crumbled feta cheese and gently toss the ingredients together.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper until smooth.
- Pour the dressing over the salad and toss gently until evenly coated.
- Taste and adjust the seasoning if needed. Serve immediately or chill for 30 minutes for even better flavor.
Notes
- Rinse quinoa well before cooking to remove its natural coating.
- Vegetable broth adds more flavor than plain water.
- Allow the quinoa to cool before mixing with spinach.
- Use fresh lemon juice for the brightest flavor.
- Add feta just before serving to maintain its texture.
- Fresh herbs enhance the Mediterranean flavor.
- Store the dressing separately for meal prep.
- This salad tastes even better after chilling for 30 minutes.