Lemon Quinoa Salad with Fresh Herbs and Feta
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
6
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Course
Salad
Lemon Quinoa Salad with Fresh Herbs and Feta
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A fresh, healthy salad that's delightful for lunch or brunch but also makes a wonderful side for grilled, pan-seared or roasted entreés.
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Ingredients
- 2 cups quinoa uncooked
- 3 cups low sodium chicken or vegetable broth
- ½ cup sliced almonds
- 1 teaspoons butter
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic finely minced
- 4 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon finely zested
- 1 teaspoon sea salt more to taste
- ½ teaspoon freshly ground black pepper more to taste
- 3 cups baby spinach
- 1 cup crumbled feta
- ¼ cup fresh basil finely chopped
- 2 tablespoons fresh oregano finely chopped
- 1 tablespoons fresh mint leaves finely chopped
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Instructions
- Cover quinoa with cold water and swish with your hand for 30 seconds. Drain in a fine strainer and allow to drain for 15-20 minutes, gently shaking strainer every 5 minutes to remove as much water as possible.
- Place chicken stock in a microwave safe bowl and heat in microwave until boiling, about 3-4 minutes.
- Heat a medium-large pan over medium heat for several minutes. Add drained quinoa and toast, stirring constantly, until all liquid is removed and you begin to smell a nutty aroma, about 2-3 minutes.
- Add hot chicken broth to quinoa and bring to a boil. Cover, leaving lid slightly vented to allow steam to escape. Reduce heat to low (maintain just a slight simmer) and cook for 14-16 minutes or until all liquid has been absorbed. Remove from heat and allow to sit, uncovered for 10 minutes while preparing rest of ingredients, then fluff with a fork.
- While quinoa is resting, add butter and olive oil to a small sauté pan. Heat over medium heat until butter is melted and bubbly, then add almonds and a pinch of salt. Stir gently but frequently for 2-3 minutes or until almonds begin to turn golden. Remove from heat and set aside.
- Combine lemon juice, lemon zest, garlic, salt and pepper in a small bowl. Drizzle in olive oil whisking with a fork or small whisk. Set aside.
- Place baby spinach in the bottom of a large bowl. Add hot quinoa and allow to sit for 3-4 minutes to wilt spinach.
- Add fresh herbs and Feta, then drizzle with olive oil mixture Stir gently to combine. Taste and add a bit more salt and pepper, if needed. Top with toasted almonds and garnish with small herb leaves, if desired.
Notes
- *This salad can be made in advance. It makes wonderful leftovers. If you want it to be really beautiful for company, I would make it all in advance, but add the fresh herbs just before serving.
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