Spinach Chickpea and Quinoa Salad
Ingredients
The salad
-
2
cups
cooked quinoa
-
4
cups
fresh spinach
-
1
pint
grape tomatoes
-
1
15 oz.
can chickpeas
-
2
oz.
feta
The vinaigrette
-
2
Tbsp
olive oil
-
1
Tbsp
red wine vinegar
-
½
Tbsp
lemon juice
-
½
tsp
dried oregano
-
⅛
tsp
garlic powder
-
¼
tsp
salt
-
to taste
freshly cracked black pepper
Instructions
- Cook the quinoa or other grain according to package instructions.
- While the grain is cooking, prepare the vinaigrette by whisking together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and black pepper in a small bowl.
- Chop the spinach and place it in a large bowl.
- Slice the grape tomatoes in half and add them to the bowl with the spinach.
- Rinse and drain the chickpeas, then add them to the bowl.
- Crumble the feta over the top and stir the ingredients together.
- Allow the cooked quinoa to cool slightly, then add it to the salad and stir to combine.
- Drizzle the dressing over the salad and stir briefly again.
- Serve immediately or refrigerate for up to 4-5 days.
Nutrition Facts (estimated)
Servings
4
Calories
384.5
Total fat
15g
Total carbohydrates
48.63g
Total protein
15.1g
Sodium
809.88mg
Cholesterol
0mg
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