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Quinoa & Feta Salad

An easy side dish of Quinoa, vegetables, and feta cheese.
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Cook Time 30 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4 people
Calories 363 kcal

Equipment

  • Pot
  • Measuring cup

Ingredients
  

  • 1 cup White Quinoa (Can substitute Amaranth)
  • 2 cups Broth
  • 4-6 oz Feta cheese crumbles
  • 1 jar Cowboy Caviar (Can sub. 1 can black beans)
  • 8.5oz jar Sundried tomatoes in oil
  • 16oz bag Baby spinach

Instructions
 

  • Cook 16oz. of baby spinach down until it’s completely wilted.  Set aside for later.
  • Add 1 cup of white quinoa or amaranth, and 2cups of your choice of broth or stock. Bring to a boil, then reduce to a simmer for 10 – 15 minutes until the quinoa has soaked up all the liquid.
  • Add the jar of sundried tomatoes in oil and either a jar of Cowboy Caviar or a can of black beans, rinsed.  Add the cooked spinach back in as well.
  • Remove pot from heat and allow it to cool.  Once cooled, add the feta cheese crumbles.
  • Serve warm or chilled.  This salad makes great leftovers and will last several days in the fridge.