Ingredients
-
2 cups water
-
1 teaspoon chicken bouillon granules
-
1 cup multi-colored quinoa
-
2 cups roughly chopped spinach
-
3 tablespoons almond oil
-
2 tablespoons extra-virgin olive oil
-
2 tablespoons champagne vinegar
-
1 teaspoon dried thyme
-
1 teaspoon dried basil
-
1 teaspoon minced garlic
-
¼ teaspoon kosher salt
-
3 on-the-vine tomatoes (such as Campari®), diced
-
½ cup crumbled feta cheese, divided
-
freshly ground black pepper to taste
Directions
-
Prepare the quinoa salad: 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.
-
Make the dressing: Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
-
Put the salad together: 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.
