Spinach Chickpea and Quinoa Salad
User Reviews
4.9
Spinach Chickpea and Quinoa Salad
Description
Spinach Chickpea and Quinoa Salad features cooked quinoa warmed slightly and mixed with fresh chopped spinach, halved grape tomatoes, canned chickpeas, and crumbled feta cheese. A homemade vinaigrette prepared from olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and freshly cracked black pepper is whisked and drizzled over the salad, blending the flavors.
The salad balances the nuttiness and slight firmness of quinoa with the fresh, crisp greens and juicy tomatoes, while creamy salty feta adds brightness. The chickpeas contribute additional texture and protein, making it a well-rounded, wholesome dish suitable for a light meal or a colorful side salad.
It can be served immediately or chilled and stored refrigerated for up to 4-5 days, retaining freshness. The warm quinoa gently wilts the spinach, softening the leaves slightly without losing volume or vibrancy.
Ingredients
- 2 cups quinoa $0.94, cooked, or other grain
- 2 Tbsp olive oil $0.26
- 1 Tbsp red wine vinegar $0.10
- 1/2 Tbsp lemon juice $0.03
- 1/2 tsp oregano $0.05, dried
- 1/8 tsp garlic powder $0.02
- 1/4 tsp salt $0.02
- black pepper $0.02, freshly cracked
- 4 cups spinach $0.80, fresh
- 1 pint grape tomatoes $1.99
- 1 oz. can chickpeas $0.55
- 2 oz. feta cheese $1.50
Instructions
- While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the flavors to blend. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and some freshly cracked pepper. Set the dressing aside.
- Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl with the spinach. Rinse and drain the chickpeas, then add them to the bowl. Lastly, crumble the feta over top. Give these ingredients a brief stir until they're combined.
- Allow your quinoa or grains to cool slightly, or just to the point where it's no longer steaming. Add the warm quinoa to the salad and stir to combine. The heat from the quinoa will slightly wilt the spinach.
- Finally, drizzle the dressing over top and stir briefly once more. Serve the salad immediately, or refrigerate up to 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4about 1.5 cups each
Amount Per Serving
Calories 3845 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 384.5kcal | 19% |
| Carbohydrates | 48.63g | 16% |
| Protein | 15.1g | 30% |
| Fat | 15g | 23% |
| Sodium | 809.88mg | 34% |
| Fiber | 11.85g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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