Greek Quinoa Salad

Warmed Greek Quinoa Salad

Meatless AND make ahead? Who knew this could be a real thing. We are so happy we stumbed across this wonderful Greek Quinoa Salad recipe from Treehugger

Yields 4-6 servings, depending on hunger levels. 🙂

1 cup of organic quinoa
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/2 can organic chickpeas (I like Eden organic, BPA-free canned variety.)
4 oz. goat milk feta
1 cup of diced scallions
2 generous hand fulls of organic baby spinach

1. Bring 1 cup of quinoa to boil in 2 cups of water (or according to package directions). While it’s simmering, save time dicing scallions and baby spinach and cubing the feta. Drain chickpeas. Set aside.
2. Once quinoa is cooked through — fluff with a fork.
3. Dress quinoa with olive oil and vinegar.
4. Fold in chickpeas, feta, scallions and spinach. Mix well, so spinach begins to wilt from the warm quinoa.
5. Dash with sea salt to taste.

Serve with organic tortilla chips for a yummy added crunch. Save the rest for the week, warmed up stove-top, or packed up for lunch.

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