Small Batch Mediterranean Quinoa Salad
This Mediterranean Quinoa Salad is fresh, flavorful, and perfect for one or two, with sun-dried tomatoes, olives, feta, and a balsamic vinaigrette!
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
- Rinsing Quinoa: Place 1/2 cup of quinoa in a fine mesh strainer and rinse under cool running water for 30 seconds to 1 minute. If you don't have a mesh strainer, put the quinoa in a bowl, cover with cool water, swirl it around, then drain and repeat.
- Cooking Quinoa: In a 1-quart pot, bring 1 cup of water to a boil. Add the rinsed quinoa and let it return to a boil. Then cover, reduce the heat to medium-low, and let it simmer until the water is absorbed, which takes about 10 to 12 minutes. Remove from heat, fluff the quinoa with a fork, cover it again, and let it sit for 10 minutes. This step helps the quinoa to become fluffy. Once done, transfer the quinoa to a medium-sized bowl and let it cool.
- Assembling the Salad: To the bowl of cooled quinoa, add chopped spinach, onions, sun-dried tomatoes, kalamata olives, and feta cheese. Mix everything together.
- Adding Pine Nuts and Dressing: Add the pine nuts to the salad. In a separate small bowl, whisk together olive oil, balsamic vinegar, dried basil, and pepper to create the dressing. Pour this dressing over the quinoa and spinach salad and toss everything together for an even mix.
Notes
- Rinse Quinoa: Always rinse quinoa under cold water to remove its natural coating, which can be bitter.
- Toast Pine Nuts: Lightly toast the pine nuts for an extra flavor boost.
- Balancing Flavors: Taste as you go and adjust seasonings and dressing to your liking.
- Protein Addition: For a protein-packed meal, add grilled chicken, shrimp, or tofu.
- Serving Temperature: Enjoy this salad warm, or chill in the refrigerator for a refreshing cold dish.
- Make extra quinoa: It’s a great base for other meals throughout the week.
- 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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