To prepare this greek style lentil salad recipe with feta cheese, start by cooking the lentils.
Recipe Summary Greek Quinoa Salad
This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.Ingredients | Greek Salad Recipes Feta Cheese
½ cup pine nuts
2 cups water
1 cup quinoa
2 cups chopped fresh spinach
1 (15 ounce) can kidney beans, rinsed and drained
1 cup halved grape tomatoes
½ cup halved Kalamata olives
½ cup crumbled feta cheese
¼ cup minced red onion
¼ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon dried oregano
salt and ground black pepper to taste
Directions
Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.
Info | Greek Salad Recipes Feta Cheese
prep:
20 mins
cook:
15 mins
additional:
20 mins
total:
55 mins
Servings:
6
Yield:
6 servings
