Small Batch Mediterranean Quinoa Salad
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Fluffy quinoa tossed with spinach, sun-dried tomatoes, olives, feta, and pine nuts in a balsamic dressing. Serves two.
Ingredients
- ½ cup uncooked quinoa
- 1 cup water
- 2 cups finely chopped spinach
- ¼ cup chopped red onion
- ¼ cup chopped sun-dried tomatoes
- 8 sliced pitted Kalamata olives
- ¼ cup crumbled feta
- ¼ cup toasted pine nuts
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- ⅛ tsp dried basil
- ⅛ tsp coarse black pepper
Equipment
- saucepan
- fine sieve
- mixing bowl
Directions
- Rinse the quinoa in a fine sieve for 30 to 60 seconds.
- Bring the water to a boil in a 1-quart saucepan. Add the quinoa, lower the heat to medium-low, cover and simmer for 10 to 12 minutes, until the water is absorbed.
- Fluff the quinoa with a fork, cover and let it stand for 10 minutes. Then let it cool.
- Stir in the spinach, onion, sun-dried tomatoes, olives, feta, and pine nuts.
- In a small bowl, whisk together the oil, balsamic vinegar, basil, and pepper. Pour it over the salad and toss.
Nutrition
Serving: 188g | Calories: 516kcal | Carbohydrates: 40g | Protein: 13g | Fat: 36g | Saturated Fat: 6.1g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 399mg | Potassium: 786mg | Fiber: 5.7g | Sugar: 4g | Vitamin A: 3134IU | Vitamin C: 24mg | Calcium: 176mg | Iron: 5.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ½ cup uncooked quinoa counted as dry quinoa, ¼ cup chopped sun-dried tomatoes counted as sun-dried tomatoes in oil. Brands and portions vary, so use it only as an approximation.