Small Batch Mediterranean Quinoa Salad
This small batch Mediterranean quinoa salad is made with tender quinoa, spinach, olives, feta, and a simple olive oil dressing for a fresh, flavorful dish.
Servings: 2 servings
Equipment
Ingredients
- ½ cup uncooked quinoa
- 2 cups spinach leaves -finely chopped
- ¼ cup chopped red onions
- ¼ cup sun-dried tomatoes -chopped
- 8 pitted kalamata olives -sliced
- ¼ cup crumbled feta cheese
- ¼ cup toasted pine nuts * see notes below
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ⅛ teaspoon dried basil
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Place the quinoa in a fine-mesh strainer and rinse under cool running water for 30 to 60 seconds. If you don’t have a strainer, rinse the quinoa in a bowl of water, drain, and repeat.
- Bring the water to a boil in a 1-quart saucepan. Add the rinsed quinoa and return to a boil. Cover, reduce the heat to medium-low, and simmer until the water is absorbed, about 10 to 12 minutes. Remove from heat, fluff with a fork, cover, and let rest for 10 minutes. Transfer to a bowl and let cool.
- Add the spinach, red onion, sun-dried tomatoes, olives, and feta to the cooled quinoa. Stir gently to combine.
- Add the pine nuts. In a small bowl, whisk together the olive oil, balsamic vinegar, dried basil, and black pepper. Pour over the salad and toss until evenly coated.
Notes
- Rinse the Quinoa Well: Rinsing quinoa under cold water removes its natural coating, which can cause a bitter taste.
- Let the Quinoa Cool: Allow the quinoa to cool before adding the spinach so the greens stay fresh and do not wilt.
- Toast the Pine Nuts: Lightly toasting the pine nuts brings out their flavor. Remove them from the pan as soon as they turn golden to prevent burning.
- Dress Lightly at First: Add the dressing gradually and toss well. You can always add more, but a light coating keeps the salad balanced.
- Serve Warm or Chilled: This Mediterranean quinoa salad can be served slightly warm or chilled, depending on your preference.
- Add a tablespoon of olive oil to a pan and swirl to coat the bottom. Heat oil on medium-low for 30 seconds.
- Add the pine nuts and stir frequently until they are golden brown.
- Immediately transfer the nuts to a plate to stop the cooking process and to prevent burning.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 39g | Protein: 14g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Cholesterol: 17mg | Sodium: 307mg | Potassium: 800mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3033IU | Vitamin C: 14mg | Calcium: 151mg | Iron: 3mg
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