Total Time
45mins
Prep 25 mins
Cook 20 mins

Got hungry and raided my fridge/pantry! Had some leftover quinoa and this salad was light and tasty. I cooked my quinoa with half broth and half water, so that preference is up to you. I'm sure either way you make it you can season the salad based on taste. I made this as a main dish with only 2 servings but you can separate it into 4 for a side dish. Enjoy!

Ingredients Nutrition

Directions

  1. Mix chilled quinoa, olives, sun dried tomatoes, spinach, and feta in a medium bowl.
  2. In a separate bowl, whisk together olive oil, lemon juice, sea salt, pepper, oregano, garlic powder, and onion powder.
  3. Pour dressing mixture over salad and toss together evenly. Chill in fridge up to overnight if desired, or serve immediately.