Looking for a protein rich salad? This recipe combines Quinoa, the super food of South America, with the flavors of Greece. The addition of feta, tomato, and fresh spinach create a chilled Quinoa Salad that is both delicious and nutritious.
Greek Quinoa Spinach Salad
Yields: 6 Servings
Quinoa, Uncooked, 1 Cup
Spinach, Raw, 2 Cups
Greek Feta Salad Dressing, 1/4 Cup
Tomato, Vine Ripened, 1 Large
Feta Cheese, Crumbled, 1/2 Cup
Salt and Pepper
Step 1 – Cook the Quinoa and Let Cool
Rinse 1 Cup of Quinoa in cold water using a small mesh strainer. Combine rinsed Quinoa with 1 3/4 cups of water in a 2 quart pot and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Most of the water should be absorbed, but if there is any excess drain it off.
Tip: Many recipes use a 2:1 ratio for cooking Quinoa but if you reduce the water from 2 cups to 1 3/4 there shouldn’t be water left.
Remove from heat and allow to stand for 10 minutes. Use a fork to fluff and separate the Quinoa. Allow to cool to room temperature or place in the refrigerator until ready to prepare and serve the salad.
Step 2 – Prepare Salad Ingredients
Place the cooled Quinoa in a bowl. Tear the fresh spinach into bite size pieces, dice the tomato, and crumble the feta cheese (if purchased as a block). Place ingredients in bowl with the Quinoa.
Step 3 – Mix and Serve
Drizzle the Greek Feta Salad Dressing over the above salad ingredients, add salt and pepper to taste, and toss together. Serve as a side salad or a light meal. Leftovers can be stored in the refrigerator for a day or two but this salad is best enjoyed fresh.
Interesting Facts About Quinoa
1) It originates from the Andes Mountains of South America. A strange word to many, it is pronounced KEEN-wah.
2) While it is often called a super grain it is actually a seed from a plant related to beets, spinach, and Swiss chard.
3) Most grains are considered inadequate as a total protein source because they lack the amino acids of lysine and isoleucine. Quinoa is a seed and contains all 9 essential amino acids making it a staple among both vegetarians and body builders.
4) Quinoa can easily be substituted for rice or couscous in many recipes.
5) 2013 was named the International Year of Quinoa. You can learn more at http://www.fao.org/quinoa-2013/en/
About: This recipe was submitted by Tracy Z of Clermont FL as part of our Heart of South Lake Recipe Collection.