Small Batch Mediterranean Quinoa Salad

Course Salad

Cuisine American

Keyword feta and olive salad, make ahead lunch, quinoa salad, small batch quinoa

Prep Time 15

Cook Time 12

Total Time 27

Servings 2 servings

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

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

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.