Ingredients
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½ cup pine nuts
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2 cups water
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1 cup quinoa
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2 cups chopped fresh spinach
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1 (15 ounce) can kidney beans, rinsed and drained
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1 cup halved grape tomatoes
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½ cup halved Kalamata olives
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½ cup crumbled feta cheese
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¼ cup minced red onion
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¼ cup olive oil
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3 tablespoons red wine vinegar
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1 tablespoon lemon juice
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½ teaspoon dried oregano
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salt and ground black pepper to taste
Directions
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Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
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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.
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Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
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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.
