Spinach Tomato And Feta Quinoa Salad Recipes
SPINACH, TOMATO, AND FETA QUINOA SALAD
A quick and healthy side dish alternative to rice and pasta. It will make a quinoa-lover out of anyone. Thanks to the salty feta and sweet Campari tomatoes, my kids even like it!
Provided by suzyk
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
- Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
- Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 34.6 g, Cholesterol 16.8 mg, Fat 23.9 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 5 g, Sodium 446.2 mg, Sugar 3.9 g
QUINOA SALAD WITH AVOCADO, CHERRY TOMATOES AND FETA
This quinoa salad with avocado, cherry tomatoes and feta is a healthy, fresh salad that is light, flavorful and filling.
Provided by Geraldine
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Cook quinoa as per package instructions. Let cool slightly when done.
- Roughly chop spinach and add to a large bowl.
- Dice avocado into a medium dice and add to the bowl.
- Slice cherry tomatoes into half or quarters (depending on size) and add to the bowl.
- Dice feta cheese and add to the bowl.
- Mince red onion and add to the bowl.
- Add cooked quinoa and walnuts to the bowl.
- Whisk olive oil, white wine vinegar, honey, dijon mustard, black pepper and salt together.
- Toss salad with dressing and serve.
Nutrition Facts : ServingSize 1, Calories 486 calories, Sugar 4.5 g, Sodium 277 mg, Fat 39 g, SaturatedFat 7 g, Carbohydrate 28 g, Fiber 8 g, Protein 10 g, Cholesterol 15 mg
QUINOA WITH SPINACH AND FETA CHEESE
Make and share this Quinoa With Spinach and Feta Cheese recipe from Food.com.
Provided by Kasha
Categories Grains
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the quinoa in a strainer.
- In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
- Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
- Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
- When the quinoa is done cooking, add it to the skillet along with the spinach.
- Stir it together until the spinach wilts.
- Add the crumbled feta cheese and stir to combine. Makes 2 servings.
QUINOA, FETA & SPINACH SALAD
A colourful, easy salad packed full of goodness, and all for under 400 calories. A great accompaniment for fish.
Provided by English_Rose
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the quinoa according to pack instructions.
- Drain well then toss with the oil, vinegar, garlic and cumin while still warm and season.
- Toss through the rest of the ingredients and serve.
TOMATO SPINACH SALAD
When she serves fresh spinach tossed with a creamy dill dressing, Ruth Seitz of Columbus Junction, Iowa receives plenty of compliments. "The recipe is a longtime favorite," she says.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.
Nutrition Facts : Calories 145 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 290mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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QUINOA SPINACH SALAD WITH TOMATOES AND FETA - PEAS AND …
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5/5 (7)Total Time 23 minsCategory Salad, Side DishCalories 257 per serving
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- For the dressing, combine all the ingredients listed in a small bowl and whisk together or add all the ingredients to a lidded mason jar and shake well.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before serving.
SUN-DRIED TOMATO, SPINACH AND QUINOA SALAD - COOKIE …
From cookieandkate.com
4.8/5 (113)Calories 306 per servingCategory Salad
- To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
- Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.
- To toast the almonds: Warm 1/4 teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
- Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.
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From foodandwine.com
5/5 (1)Total Time 35 minsServings 4-6
- Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
- Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
- Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.
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From emilieeats.com
5/5 (1)Estimated Reading Time 4 minsCategory SideTotal Time 25 mins
- In a medium saucepan over high heat, add quinoa and 1 cup water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. When done, fluff quinoa with a fork.
- While the quinoa is cooking, heat a little water or oil (if using) in a skillet over medium heat. Add tomatoes; cook for 5 minutes, until tomatoes begin to burst. Add spinach; cook until wilted, about 5-7 more minutes, stirring continuously.
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From weightwatchers.com
Cuisine GreekTotal Time 24 minsServings 4
- Heat oil in a large deep pot over medium-high heat. Add onions; cook, stirring often, until light golden and tender, about 7 to 8 minutes.
- Add spinach and salt; cook, tossing, until spinach wilts, about 2 to 4 minutes. Add tomatoes; cook, stirring, until tomatoes soften, about 1 to 2 minutes.
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From mygourmetconnection.com
5/5 (1)Category SaladsCuisine GreekTotal Time 35 mins
- Rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the vegetable broth, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes.
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Reviews 2Calories 315 per servingCategory Healthy Recipes
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