Greek Quinoa Salad
One of our all-time favourite ways to cook and serve quinoa!
1 cup quinoa
4 handfuls of baby spinach
1 cucumber, diced
1 pint cherry tomatoes, halved
1 bell pepper, diced
1 stalk celery, diced
1/2 cup crumbled feta cheese
Dressing:
1 clove garlic
2 tsp. Dijon mustard
1 tbsp. maple syrup
1/3 cup red wine vinegar 1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1 cup oil: can be a combination grapeseed & olive or one or the other
- Cook Quinoa: bring a large pot of water to the boil. Add a generous amount of salt, then add quinoa. Boil for 12 minutes or until plump & tender.
- Drain through a fine mesh strainer, give a little rinse with cold water, and allow to cool completely on a baking sheet.
- Make dressing: in a blender place garlic, Dijon, maple syrup, red wine vinegar, kosher salt and pepper. Blend on high for 30 seconds. Reduce speed and blend in oil. Scrape out and set aside.
- Toss spinach with vegetables, quinoa, and about 1/3 of the dressing (or to taste).
- Serve topped with crumbled feta cheese
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