5 from 1 vote
Mediterranean Quinoa Salad with spinach, kalamata olives, sun-dried tomatoes, feta, and lemon vinaigrette - a healthy vegetarian meal or side dish!
Mediterranean Quinoa Salad
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Side Dish
Servings: 6 people
Author: Julia
Ingredients
  • 2 cups dry quinoa
  • 2.5 ounces baby spinach
  • 1/2 large red onion chopped
  • 1 cup sun-dried tomatoes julienne cut, drained
  • 1 cup kalamata olives pitted and halved
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt to taste
  • 4 ounces feta cheese crumbles
Instructions
  1. Prepare the quinoa according to package instructions. Use a larger pot than necessary so that you have room to add spinach once the quinoa is finished cooking. (note: the key to a great quinoa is rinsing it very well and/or soaking it before cooking!)

  2. While the quinoa is cooking, sauté the red onion over medium heat in a couple teaspoons of olive oil, until it is completely soft and browned, about 10 to 15 minutes. Set aside.

  3. In a mixing bowl, whisk together the olive oil, vinegar, and lemon juice.

  4. Once the quinoa is finished cooking, remove it from the heat and add the baby spinach to the pot, putting the cover back on to help steam the spinach. Allow the spinach to steam and soften about 5 minutes and then mix it in to the quinoa.

  5. Add the quinoa, spinach, sauteed onions, sun-dried tomatoes, olives, and feta cheese

  6. Pour the oil/vinegar/lemon dressing and sea salt over the salad and toss everything together until coated. Taste the salad for flavor, and add more sea salt and/or lemon juice to taste.