Greek Spinach Quinoa Salad

By á-36929

"A colorful, hearty and modern take on a classic."

Ingredients

• Salad:
• 3/4 cup RED QUINOA (rainbow or regular)
• 1 large CUCUMBER, chopped (seedless or regular with seeds removed)
• 1 large RED TOMATO, chopped
• 1 small ONION, chopped
• 3 cloves GARLIC, minced
• 15 oz GARBANZO BEANS, rinsed, drained
• 1 cup PITTED WHOLE KALAMATA OLIVES, chopped
• 3 cups FRESH SPINACH or ARUGULA (baby or regular, chopped)
• Dressing:
• 2 tbsp OLIVE OIL, EXTRA VIRGIN
• JUICE OF 1 LEMON
• 1 tsp OREGANO, dried
• SEA SALT AND PEPPER TO TASTE
• 1/3 cup FRESH BASIL, snipped (dill, parsley or combination)
• 1/2 tsp CRUSHED RED PEPPER (optional)

Details

Adapted from repurposedlife.wordpress.com

Preparation

Step 1

1. Cook quinoa in water according to package directions, fluff with a fork and cool.

2. Combine cooled quinoa, cucumber, tomato, onion, beans and olives in a large glass bowl.

3. In a small measuring cup whisk lemon juice, olive oil, oregano, garlic, salt, pepper and red pepper, if using. Pour dressing over quinoa/vegetable mixture. Fold in spinach and fresh herbs. Serve immediately or refrigerate a few hours before serving. Serves 8. Serving size about 3/4 cup. Top salad (or serve in small bowls on the side) with crumbled feta cheese, tzatziki Greek yogurt dip or hummus.

VARIATIONS: Substitute white northern beans for garbanzo. Add sun dried tomatoes.