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For a light lunch that fills me, fuels me, and keeps me satisfied, this Mediterranean quinoa salad has become one of my go-to meals.

Quinoa Salad

This protein- and fiber-rich recipe is ready in just five minutes and is full of bright and colorful produce that will brighten up any cold, gray day. Make sure you follow the directions — don’t just toss everything in together at once! Taking your time by following the steps in order will result in the best quinoa salad ever. You’ll also be glad to know that unlike many salad leftovers, refrigerating this dressed salad only makes it even more delicious the following day.

 Mediterranean Quinoa Salad

 

Quinoa SaladINGREDIENTS

For the dressing:
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1/2 tablespoon olive oil
Pinch of oregano

For the salad:
1 cup quinoa, cooked
2 cups spinach
1 red pepper, diced
10 grape tomatoes, halved
10 kalamata olives, sliced
1/4 cup feta cheese

DIRECTIONS

  1. Whisk together all the dressing ingredients in a small bowl. Set aside.
  2. In a large bowl, combine the quinoa, spinach, and about half of the prepared dressing. Mix well with a wooden spoon.
  3. Add the red pepper, tomatoes, olives, and remainder of the dressing to bowl. Mix well.
  4. Fold in the feta, and either refrigerate or enjoy immediately!

Quinoa Salad

 

 

 

 

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